Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Abstract

Biodegradable edible coatings have become a viable alternative for preserving fruits such as strawberries with a high degree of perishability, extending their postharvest shelf life. The study aimed to develop a biodegradable coating based on cassava starch and poly(vinyl alcohol) to extend the shelf life of strawberries at 25 ± 5 °C, since no formulations or studies were found at this storage temperature. The formation of the composite was confirmed by the signals in the FTIR spectra. The results demonstrate that the presence of soybean oil and lecithin promotes the rearrangement of polymer bonds, ensuring the availability of hydroxyls. Thus, formulation B obtained a hydrophobic surface, justified by the lower moisture content, water solubility, and water vapor permeability. The new material was applied as a coating to fresh strawberries, delaying the senescence process and extending the shelf life of the strawberries at 25 ± 5 °C by 105% compared to the control sample.