Increased Shelf-Life of Hawaiian Papaya by Coatings Based on Chitosan/Cassava Starch Blends Added with TiO2

This study aimed to evaluate the effect of chitosan/cassava starch/TiO2 coatings on the respiratory activity, physicochemical properties, and commercial/postharvest quality attributes (appearance, odour, colour, fungal incidence, shine, and film adhesiveness) of Hawaiian papaya. Three treatments were evaluated: uncoated papaya (control), papaya coated with chitosan/cassava starch (1:1) (CH/ST), and papaya coated with chitosan/cassava starch (1:1) containing 1% TiO2 (CH/ST/T). The fruits were stored under fluorescent light at 22 ± 1 °C and 80% ± 1% RH, for 18 days. The biopolymeric coatings acted as a physical barrier, reducing the respiratory rate and mass loss, delaying senescence-associated metabolic changes and slowing chlorophyll degradation and carotenoid accumulation. The coatings maintain pulp firmness, soluble solids, titratable acidity, and internal quality, resulting in fruits with superior sensory attributes and greater commercial appeal. The coatings also showed good adhesion to the fruit peel, reduced fungal incidence, and maintained desirable odour, colour, shine, and overall acceptance. The coating containing TiO2 (CH/ST/T) was the most effective in extending the shelf life of papaya by six and nine days, compared to fruits treated with TiO2-free coating (CH/ST) and the uncoated control, respectively.