Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable

Abstract

Postharvest handling is an important approach to reduce loss and ensure the global supply of fresh fruits and vegetables (FVs). Recently, nanomaterials are increasingly recognized for their great potentials in extending shelf life and maintaining the quality of postharvest FVs owing to their unique properties and outstanding functions with extremely small sizes. This study reviews critically applications of nanotechnology in shelf life extension and quality maintenance of postharvest FVs via nano-packaging, nano-coatings, and micro/nano-bubbles. The advantages of these nanotechnologies to effectively compensate for the shortcomings of the traditional methods are highlighted alongside future research directions at a large low-cost scale. Generally, nano-packaging, nano-coatings, and micro/nano-bubbles have the functions to modify gas or solvent permeability, inhibit pathogens infection, enhance antimicrobial capacity, and regulate the physiological activity of postharvest FVs. With the development of nanotechnology and quality control measures, it can be expected that green nanopreservation technology will be an important and novel alternative for the storage and transportation of postharvest FVs.

Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

“…Under UV irradiation, the photocatalytic material generates highly reactive hydroxyl radicals and highly oxidizing superoxide radicals, which extend the shelf life of fruits and vegetables by destroying and degrading biological cells (Donglu et al, 2016). improve the postharvest quality of loquat (Shan et al, 2023;Zhang et al, 2022a).…”

“…The ripening of fruits and vegetables can be slowed down by lowering the ethylene concentration in the storage environment. To prevent fruit and vegetable deterioration and rotting, the storage atmosphere must be rid of ethylene (Shan et al, 2023). Ethylene scavenging packaging systems include metal catalysts utilizing ethylene oxidizing materials or immobilized on an inert substrate.…”

“…At present, for the post‐harvest preservation of fruits and vegetables, several nano‐based materials with enhanced mechanical barriers and antibacterial capabilities offer a novel packaging technology. Based on the rapid decline of postharvest quality of loquat and the advantages of nanotechnology, researchers have applied nanotechnology to improve the postharvest quality of loquat (Shan et al, 2023; Zhang et al, 2022a).…”

“…Through coating, dipping, and spraying, the coating preservation method may establish a microenvironment that prevents fruit rot and delays fruit senescence. The coating has the advantages of environmental friendly, antibacterial and reducing the use of non‐degradable disposable film (Shan et al, 2023). Despite fruit coatings being used more frequently, they are insufficient to stop water loss and lower respiration rates (Ali et al, 2020).…”

“…Inorganic nanoparticle utilization has grown in recent years. Excellent antibacterial action, thermal stability, reactivity, low production costs, and compatibility with organic substances like polysaccharides are all benefits of inorganic nanoparticles (Anaya‐Esparza et al, 2021; Shan et al, 2023). As mentioned earlier, inorganic nanoparticle packaging can improve the quality of fruits and vegetables during storage and extend their shelf life through antioxidant, antimicrobial, and ethylene scavenging.…”