Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

ABSTRACT Strawberries are highly susceptible to fungal deterioration, making it necessary to search for natural strategies to prolong their postharvest life. The pericarp of litchi ( Litchi chinensis ) is a rich source of bioactive compounds, particularly procyanidins, which are recognized for their antioxidant and antimicrobial potential. In this study, procyanidins (PCs) were purified using Sephadex LH‐20 and characterized by HPLC‐MS. Their antifungal activity was evaluated against phytopathogenic fungi of postharvest relevance ( Fusarium sp., Colletotrichum sp., Geotrichum sp., Pestalotia sp., and Botrytis cinerea ). Subsequently, edible coatings based on wheat starch and litchi seed starch were formulated, with and without the incorporation of PCs, which were applied to strawberries stored for 96 h. The PCs showed strong antifungal activity, achieving 90%–100% inhibition of mycelial growth and sporulation, especially against Pestalotia sp. and B . cinerea . Strawberries coated with litchi starch enriched with PCs (LitPCs) showed a significant delay in fungal development, lower weight loss (3.28%), greater firmness retention, and a notable reduction in gray mold compared to control treatments. In addition, the LitPCs treatment retained higher antioxidant activity, attenuating the decline associated with senescence and microbial decomposition. These findings highlight the novelty of using litchi pericarp and seed (agro‐industrial by‐products) as sustainable sources for developing edible procyanidin‐based coatings capable of effectively controlling postharvest fungal infection and maintaining strawberry quality.