Effect of coating with co-product-based bionanocomposites on the quality of strawberries under refrigerated storage

• Edible coatings decreased the respiration rate of strawberries. • Coated strawberries were firmer at the end of storage. • The use of the coatings minimized degradation by fungi. • The synthesis of anthocyanins was delayed by the use of coatings. • Resveratrol synthesis was delayed by the use of coatings. This study evaluated the effect of cassava starch–based bionanocomposites reinforced with cellulose nanofibrils obtained from oat and wheat straw as edible coatings on the maintenance of postharvest strawberry quality during refrigerated storage. The coated strawberries were compared with uncoated strawberries stored in a sealed polyamide package and package with rigid polypropylene lids (control). The fruits were stored at 2 ± 1°C and evaluated every 3 days over 21 days for atmospheric modification, respiratory rate, mass loss, pH, titratable acidity, soluble solids, color, firmness, and cell wall enzymes, antioxidant activity, phenolic profile, and microbiological growth. The barrier properties of the coatings promoted a lower respiratory rate and slower fruit metabolism, delaying and minimizing events related to senescence, such as degradation of soluble solids and organic acids, tissue browning, synthesis of anthocyanins, the activity of softening enzymes, production of compounds with antioxidant activity, vanillin and resveratrol synthesis, and fungal growth. The coating with the bionanocomposites maintained the quality of strawberries under refrigerated storage, indicating that this material is a biodegradable alternative to conventional package used for fruits and vegetables postharvest.