Application of Nanotechnology in Improving Shelf life and Quality of Fruits and Vegetables: A Review

The perishable nature of fruits and vegetables limits their postharvest storage in natural conditions; therefore, postharvest management of these products is necessary in order to reduce losses and ensure their global supply. Nanotechnology is one of the emerging preservation techniques in various industries, including the food industry, which has had extensive innovative applications in various sectors of the food industry, including production, processing, and packaging. In this study, the conventional techniques of postharvest storage and their limitations are discussed, and the use of nanotechnologies such as nanoparticles, nanocoating, nanolaminate, nanosensor and nanobiosensor to increase the quality and shelf life of fruits and vegetables is examined. Nanoparticles, as an active system, have been widely used, the most important of which are antimicrobial properties. Nanocoating and nanolaminates, with their barrier function, maintain the quality and increase the shelf life of food products, and nanosensors and nanobiosensors are used to control quality changes and detect pathogens, toxins, pesticides, and other foreign substances. Therefore, with the development of nanotechnology, we can expect that this knowledge, in the stages of postharvest storage, transportation and processing of products, by providing unique and specific capabilities compared to conventional methods, will pave the way for solving many barriers in the agricultural sector.