Using Nanotechnology for Enhancing the Shelf Life of Fruits

Abstract

Edible coatings are thin layers of edible materials formed directly on fruits, usually by immersing the fruits in a coating material solution, and they are one of the most intriguing food developments in recent years. Colorants, flavours, nutrients, and anti-browning and antimicrobial agents can all be carried by edible coatings, extending shelf life and reducing pathogen growth on food surfaces. To manage moisture transfer, gas exchange, or oxidative processes, edible coatings can be applied using various procedures such as dipping, spraying, or coating. Because these systems have a larger surface area, nanoparticles may help to improve the barrier characteristics and functionality of fruit preservation coatings. Antimicrobial nanoparticles (NPs) are employed as matrixes in edible coatings and films (ECF), which are then applied to fruits to extend shelf life and improve storage quality. Nano Chitosan is one of the most prevalent polysaccharides, protein, and lipid-based edible coatings. These are characterised by poor gas and water barrier qualities, and they are frequently used as moisture loss sacrifice agents. Therefore, the purpose of this book chapter is to study the effect of nano edible coatings such as chitosan/tripolyphosphate (TPP), chitosan-methyl cellulose/silica (SiO2), gelatin-fiber/titanium dioxide (TiO2), gelatin-chitosan/ (Ag/ZnO), Gelatin/kafirin to quality attributes and prolonging the shelf life of fruits.

Effect of Different Post-harvest Treatments on Shelf Life and Quality of Sweet Orange (Citrus sinensis Osbeck.) Fruit#

“…The spoilage of fruits may be caused due to condensation of water in the bags which creates congenial conditions for the development of microorganisms and also low levels of oxygen favours fermentation process which might cause the formation of the acetaldehyde and off flavor which may cause spoilage. The most explored nanoparticles in fruits are zinc oxide, silver and chitosan, considering their high antimicrobial activity and stability (Dar andNayik, 2022 andKondle et al, 2022). The results of present findings are in agreement with the results reported by Mahajan et al (2006) found that Kinnow mandarin washed in chlorine solution followed by individually seal packaged in HDPE bags showed minimum spoilage at the end of 60 days of storage.…”

An Overview on Post-Harvest Technological Advances and Ripening Techniques for Increasing Peach Fruit Quality and Shelf Life

“…Nanotechnology, with its tiny biochemical modifications, is a beacon of development, increasing nutritional absorption, prolonging fruit shelf life, and enabling bioactive chemical transport. The authors [39,79] have contributed to our understanding of these tiny but significant modifications that increase overall fruit quality. Our extensive investigation of the changes in molecules caused by these revolutionary post-harvest technologies reveals their crucial importance in waste reduction, resource efficiency, and the overall pursuit of environmental sustainability.…”

“…When applied sparingly, nanoparticles act as sentinels, creating a strong barrier of defense. This meticulous preserving technique acts as a steadfast defender of peach quality, ensuring a prolonged period of freshness and ideal ripeness [39].…”

“…One of the things that makes 1-MCP so intriguing is that it keeps the fruit crisp for a longer period of time while also retaining its texture. This technique works especially well in avoiding the prevalent problem of softening during transportation and storage [39,49].…”