Author(s): Priysha Kanwar, Paki Rana, Meragana Vatsalya Swaroop, Naveen and Sandeep Kumar

Abstract: In a world where the population is increasing and the demand for fruits is rising, minimizing food waste is necessary. The potential of edible covering is strengthened by nanotechnology to enhance the shelf life and quality of climacteric (ripening after harvest) and non-climacteric fruits is examined in this paper. Nucleus-infused coatings for climacteric fruits, like banana and mango, present fruits in a fresh way. As ethylene gas generation is a major ripening trigger, nanoparticles can slow down the ripening process. They also improve the fruit's firmness and minimize weight loss by strengthening the coating water vapor barrier qualities. Particularly efficient nanoparticles are those made of zinc, silver, and chitosan. Fruits that are not climacteric, such as strawberries and grapes, provide distinct difficulties. Here, antimicrobial nanoparticles, like silver, can be incorporated into coatings to fight bacteria that cause spoiling. Furthermore, some nanoparticles controlled release characteristics enable the continuous distribution of advantageous substances, thereby increasing shelf life. The benefits go beyond only keeping things intact. These coatings can be designed to carry natural smells and colors or even to offer vital nutrients. This presents opportunities for prospective uses in fruit fortification or aesthetic enhancement.But there are still difficulties. More investigation on the long-term health impacts of ingested nanoparticles is necessary to ensure their safety. It's also critical to maximize cost-effectiveness and scalability for large-scale production. In order to handle the special implications of nanomaterials in food applications, regulatory frameworks must be modified. In sum up, fruit preservation has never been easier thanks to edible coverings strengthened by nanotechnology. These coatings can help save food waste and prolong the shelf life of fresh, premium fruits by efficiently postponing ripening, decreasing spoiling, and possibly increasing nutrient content. A new era of effective and sustainable fruit preservation could be ushered in by nanotechnology-based solutions as research tackles safety and scalability issues.

DOI: 10.33545/26174693.2024.v8.i6a.1262