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Titanium dioxide nanoparticles in postharvest fruit preservation: diverse application modes, functional roles, and
Xiangyang Li1, Jong-Whan Rhim2, Abdulhakeem S Alamri3
1School of Food Science and Engineering, Hainan University, Haikou, PR China.
Food Chemistry
|August 7, 2026
Summary
Titanium dioxide nanoparticles (TiO2 NPs) enhance postharvest fruit preservation by reducing ripening and spoilage. These nanoparticles offer antimicrobial and ethylene-degrading properties, improving fruit quality and shelf life.
Area of Science:
- Materials Science
- Food Science
- Nanotechnology
Background:
- Postharvest fruit losses are significant due to ripening and microbial spoilage.
- Conventional preservation methods have limitations in efficacy and sustainability.
- Titanium dioxide nanoparticles (TiO2 NPs) show promise for advanced food preservation.
Purpose of the Study:
- To review recent advancements in applying TiO2 NPs for postharvest fruit preservation.
- To highlight the antimicrobial and ethylene degradation capabilities of TiO2 NPs.
- To discuss the factors influencing TiO2 NP performance and strategies for enhancement.
Main Methods:
- Review of literature on TiO2 NP applications in fruit preservation.
- Analysis of TiO2 NP mechanisms: ROS generation, photocatalysis, and interactions.
- Evaluation of application methods: direct treatment, edible coatings, packaging films.
Main Results:
- TiO2 NPs effectively delay fruit ripening, reduce weight loss, and maintain firmness.
- Antimicrobial activity and ethylene scavenging by TiO2 NPs preserve bioactive compounds.
- Modified TiO2 NPs (doped, nanocomposites) show enhanced photocatalytic efficiency.
Conclusions:
- TiO2 NPs offer multifunctional benefits for postharvest fruit preservation, surpassing conventional methods.
- Challenges include UV dependence, aggregation, and potential toxicity, requiring further research.
- Optimized TiO2 NP systems present a viable strategy for extending fruit shelf life and reducing waste.
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