Small But Mighty: The Promising Future of Nanotechnology in Postharvest Fruits and Vegetables Preservation

by Jorge Luis Alonso with ChatGPT Food Frontiers published a review on nanotechnology?s potential to preserve fruits and vegetables after harvest. Here is a summary of the article?s main points. 1. Introduction To improve the postharvest preservation of fruits and vegetables, researchers are using nanotechnology to develop new techniques. Nanomaterials can improve the effectiveness of traditional methods such as temperature-controlled storage, chemical treatment, and coating preservation. In addition, nanotechnology can provide new environmentally friendly preservation techniques such as nano-packaging, nano-coating, and micro/nano-bubbles.? These new methods can improve shelf life, appearance and flavor while reducing postharvest losses. As a result, the use of nanotechnology holds great promise for revolutionizing the preservation of fresh fruits and vegetables.? This review highlights how nanotechnology can help preserve fresh fruits and vegetables after harvest. It focuses on two main areas: using nanomaterials to enhance traditional preservation techniques like packaging and coating, and developing eco-friendly nano-preservation technology to improve postharvest handling. 2. Nano-packaging in Postharvest Fruits and Vegetables Traditional polymeric packaging materials have limitations when used alone to package fresh fruits and vegetables. Today, however, nanocomposites have been developed to overcome these challenges, and nano-packaging has become a popular method for the postharvest preservation of fresh produce. Nanomaterials are being explored as a way to control ethylene levels, a hormone that causes fruits and vegetables to ripen and spoil quickly. Potassium permanganate (KMnO4) and TiO2NPs are two nanomaterials that have been effective in reducing weight loss and maintaining fruit quality during storage. Nanotechnology is also being used in packaging to control CO2/O2 levels and reduce postharvest respiration in fruits and vegetables. Antimicrobial and antioxidant properties can also be added to packaging using nanomaterials, which have been shown to improve the quality and shelf life of fresh produce. Nevertheless, there are still safety concerns related to the use of nanomaterials in packaging, and more research is needed to fully understand the potential risks and benefits. 3. Nano-coatings in Postharvest Fruits and Vegetables Nano-coatings are a new technology used to preserve fresh fruits and vegetables after harvest. However, this technology has some limitations, such as off-flavors and lack of uniformity. The most common nanomaterials used in coatings are nano-ZnO, SiOx, TiO2 and Ag. These coatings can incorporate bioactive compounds and exhibit antibacterial properties, low oxygen permeability, and CO2 barrier. Combining nanomaterials with chitosan or other membrane substrates can enhance antibacterial activity and improve preservation performance. Nano-coatings with SiO2NPs, TiO2NPs, ZnONPs and AgNPs have been shown to improve the quality of fruits and vegetables during storage by delaying spoilage, maintaining nutrient levels and inhibiting microbial growth. Plant extracts and essential oils are also being combined with nano-coatings to control pathogens and preserve quality. However, there are challenges to the use of nanomaterials, including the potential for dispersion into the environment and food products. More research is needed to address these challenges and ensure the safety of this technology. 4. Micro/nano-bubbles in Postharvest Fruits and Vegetables Micro/nano-bubbles (MNB) are small bubbles that can be generated by various methods and have high solubility in water, allowing them to generate hydroxyl free radicals that inhibit pathogen infection. MNB can be combined with gases such as ozone, hydrogen, carbon dioxide, and 1-methylcyclopropene to extend the shelf life of fresh fruits and vegetables (FVs). O3-MNB reduces pathogen populations, inactivates spores and bacteria, and sanitizes food contaminants. CO2-MNB can also kill bacteria and eliminate the use of chlorine. 1-MCP-MNB can delay postharvest ripening and reduce the yellowing of bananas. H2-MNB acts as an antioxidant and can improve the quality of various FVs. But more research is needed to investigate the preservative effects of 1-MCP-MNB and CO2-MNB. The combination of MNB with other gases and the hurdle technology of MNB also require further research. 5. Green Advice for ?Safe, Sustainable and Satisfactory? Postharvest Nanotechnology For the safe and sustainable use of nanomaterials in postharvest FV, it?s important to have clear guidelines for their characterization and toxicity assessment. Green nanotechnology promotes the use of natural and recycled materials and real-time monitoring of quality and safety. Good quality nanoproducts are essential to maintain the freshness and extend the shelf life of postharvest FVs during storage. 6. Conclusions and?Outlook Nanotechnology offers a promising way to preserve fresh FVs after harvest. Nano preservation techniques such as nano packaging and micro/nano-bubbles can help extend the shelf life and maintain the quality of these fruits and vegetables. However, the cost is currently high and the techniques are challenging. Improving the properties of nanomaterials and standardizing treatment procedures can increase efficiency and reduce costs. Safety monitoring is also essential. In the future, nano preservation is expected to become a novel alternative for postharvest storage and transportation of FVs. Source: Shan, Y., Li, T., Qu, H., Duan, X., Farag, M. A., Xiao, J., Gao, H., & Jiang, Y. (2023). Nano-preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. Food Frontiers, 4, 100? 130. Author:?Jorge Luis?Alonso G. (with ChatGPT)?Maximizing Agribusiness Profits with Expert Postharvest Storage Strategies | Horticultural Writing Specialist.?This article was written exclusively for the business platform Postharvest. Image: Different nanoparticles compared with familiar items (modified and adopted from Nile et?al., 2020) ?