Author(s): Sumit Raj Khare, Dr. Shreesty Pal, Dr. Kunal Adhikary, Debasmita Laha and Kartikey Acharya

Abstract: It has been found that nanoparticles can improve the shelf life and sustain the quality of fruits. They can be used as coatings to form a barrier that prevents the growth of microorganisms, oxygen, and moisture. The antibacterial and antioxidant qualities of many nanoparticle forms, including zinc oxide and titanium dioxide, have been examined. Because these nanoparticles reduce oxidative damage and stop the growth of pathogenic microorganisms that cause deterioration, they can help increase the shelf life of fruits and vegetables. Review in this fascinating field may have implications for food preservation. A variety of techniques can be employed to preserve edible quality and extend the shelf life of nanoparticles. Making a coating of nanoparticles to put on the fruits surface is one such method. Through acting as a barrier, this coating contributes in the suppression of oxidation, microbial growth, and moisture loss. A different approach that potentially offer similar advantages is to directly incorporate nanoparticles into the packaging materials. The particular application procedure may change based on the kind of nanoparticles being applied and the goal of the application. Fruits and vegetables are able to maintain their quality by using nanostructured matter integrated versatile coverings. Fruits can have a much longer shelf life due to edible nanocoating which keeps the fruits moist and fresh. This is because the fruit's colour and texture are preserved as coating serves as a barrier, maintaining molecules and water vapor away from the fruit and keeping it in.

DOI: 10.33545/26174693.2024.v8.i2h.648