Passiflora edulis peel extracts applied as an edible coating on strawberry (Fragaria × ananassa)

Abstract

This study evaluated the antioxidant and antifungal potential of ethanolic extracts obtained from passion fruit (Passiflora edulis) peel and their application as an active edible coating for extending the postharvest life of strawberry (Fragaria × ananassa). Peels from three Passiflora species were characterized in terms of color, extraction yield, and antioxidant activity using DPPH and ABTS assays. The antifungal activity of P. edulis peel extract against Rhizopus stolonifer was evaluated through a radial growth inhibition assay to determine the minimum inhibitory concentration (MIC). The extract was incorporated into a carboxymethylcellulose-based edible coating and applied to strawberries by immersion. During 17 days of storage, color (CIELab parameters) and weight loss were monitored. Passiflora edulis showed the highest extraction yield and antioxidant capacity, particularly by the ABTS method. The extract exhibited a strong dose-dependent antifungal effect, with a MIC of 3000 ppm, achieving almost complete inhibition of mycelial growth. Coated strawberries showed greater stability in color parameters (L*, a*, and b*) and significantly reduced weight loss compared to the control, indicating delayed senescence and improved physical quality during storage. These results demonstrate that P. edulis peel, an agro-industrial by-product, represents a promising source of bioactive compounds for the development of functional edible coatings capable of improving strawberry postharvest quality and reducing fungal deterioration.