Nanotechnology-enhanced edible coating application on climacteric fruits

Area of Science:

• Agricultural Science
• Food Science
• Materials Science

Background:

• Climacteric fruits ripen post-harvest, producing ethylene and increasing respiration, leading to rapid spoilage.
• Edible coatings offer a sustainable solution to preserve fruit quality, leveraging natural ingredients and nanotechnology.
• Nanomaterials in edible coatings enhance mechanical and barrier properties, offering improved preservation capabilities.

Purpose of the Study:

• To review recent findings on nanoparticle-based edible coatings for climacteric fruits.
• To evaluate the impact of these coatings on fruit quality parameters and shelf life.
• To identify effective nanoparticle materials for fruit preservation.

Main Methods:

• Systematic review of peer-reviewed articles from Scopus and Science Direct.
• Analysis of studies applying nanoparticle-infused edible coatings to climacteric fruits.
• Evaluation of reported effects on ripening, decay, and quality attributes.

Main Results:

• Zinc, silver, and chitosan nanoparticles are commonly used in edible coatings for fruits.
• Zinc nanoparticles demonstrated significant effectiveness in delaying ripening, reducing moisture loss, and maintaining fruit firmness.
• Nanoparticle coatings improved mechanical and barrier properties of edible films.

Conclusions:

• Nanoparticle-enhanced edible coatings are promising for extending the shelf life of climacteric fruits.
• Zinc nanoparticles show particular efficacy in preserving fruit quality and reducing post-harvest losses.
• Further research is needed to fully understand the impact of these coatings on diverse fruit physicochemical properties.