Nano-technology enhanced edible coating application on climacteric and non-climacteric fruits: A review

Introduction

A rapidly growing field of study called nanotechnology deals with the development and fabrication of various new materials at the nanoscale. Objects in this range, measuring between 1 and 100 nano-meters, can exhibit properties quite different from their bulk counterparts due to their size. Currently, scientists are utilizing copper, zinc, titanium, magnesium, gold, alginate, and silver to create various metallic structures on the nanoscale. These nanoparticles have found applications in a vast array of fields, including medical therapies, energy storage in batteries like solar and oxide fuel cells, and even widespread incorporation into many everyday products like cosmetics and clothing (Saba Hasan, 2015) [37] . At the moment, nanotechnology is a useful tool and a cost-effective way to increase food shelf life. When particles are diminished to the nanoscale, materials exhibit distinct and improved traits compared to larger counterparts, as indicated by Onyeaka, Helen, et al. (2022) [43] . This innovation prolongs the viability of diverse food items like intact and pre-sliced fruits, vegetables, nuts, seeds, and cheese by integrating hydrophilic and lipophilic compounds possessing antimicrobial and antioxidant attributes, which can be discharged over storage durations. Typically, cost-effective, readily accessible, and harmless natural polymers are employed to produce edible coatings. (Díaz-Montes, Elsa, and Roberto Castro-Muñoz, 2021) [23] .

For the food industry, nanotechnology is becoming more and more significant. The areas of nutrient delivery systems using bioactive nanoencapsulation, biosensors to detect and quantify pathogens, organic compounds, other chemicals, and food composition alteration, as well as edible film to preserve fruit or vegetables, are already showing promising results and applications (Nile, Shivraj Hariram, et al., 2020) [70] . This article examines the use of nanotechnology and its advantages in several facets of the food industry, including bioactive nanoencapsulation, edible thin film, packaging, and nanosensors. From the review, it is possible to draw the conclusion that improvements in nanotechnology improve food quality and safety while also reducing pathogen detection times (Biswas, Rahul, et al., 2022) [8] . Due to their vitamins, minerals, antioxidants, and fibre, fruits and vegetables are high on customer shopping lists and play a significant role in a healthy diet (Nishikito, Daniela Franceschi, et al., 2023) [71] . The main issue with preserving fruits and vegetables, however, is their short shelf life due to their high moisture content (75-95%), which causes quick deterioration and decomposition of these items as well as an unattractive look (Poonam, Raj Kumar Jakhar, et al., 2022) [77] . Vegetables and fruits are living things that go through the processes of ripening and aging, during which the plant tissues begin to disintegrate. Even after the goods have been gathered, many biological processes continue to take place. The rates of ethylene generation and respiration differ significantly between fruits and vegetables (Brady, C. J. et al., 1987) [12] . Fruits and Vegetables are typically divided into two categories: climacteric and non-climacteric. The former group of fruits cannot ripen once they are removed from the plant, whereas climacteric fruits can. They also produce much increased amounts of ethylene than non-climacteric fruits, which makes them more vulnerable to bacterial, fungal, and mold-related spoilage (Barry, Cornelius S., and James J. Giovannoni, 2007) [6] . Fresh fruits and vegetables must therefore be packaged and coated appropriately because, in most cases, under normal circumstances, fruits dry quickly and lose their firmness Vegetables and fruits should be packaged with low water vapor permeability (WVP) to reduce desiccation rates (Matche, R. S., 2005) [61] . Additionally, oxygen permeability (OP) should be reduced to slow down respiration but not too low to create an anaerobic environment that is conducive to the formation of off flavors and the production of ethanol, high physical and mechanical properties that must exhibit adequate resistance and durability during distribution and transport, and high antimicrobial properties that must show sufficient resistance and durability to prevent the growth of microorganisms (Jafarzadeh, Shima, et al., 2021) [41] . The use of suitable packaging and preservation techniques could be used to increase the shelf life of fruits and vegetables. Since they have superior mechanical, barrier, thermal, and antibacterial capabilities, nanocomposite antimicrobial packaging technologies are strong options. After giving a brief overview of post-harvest difficulties, this paper discusses the main types of edible coatings and nanocomposite films used on fruits and vegetables, along with the benefits and drawbacks that have been recently researched (Ashfaq, Alweera, et al., 2022) [2] .

Synthesis of Nano Particles

Microorganisms may biosynthesize nanoparticles, which is a green and environmentally beneficial technique. Metal oxides like titanium oxide and zinc oxide, as well as a variety of prokaryotes and eukaryotes, are employed in the production of metallic nanoparticles like silver, gold, platinum, zirconium, palladium, iron, and cadmium. These microorganisms include bacteria, fungus, algae, and actinomycetes. Depending on where the nanoparticles are produced, the process may be intracellular or extracellular. (Hulkoti and Taranath, et al. 2014) [39] .

Intracellular synthesis of nanoparticles by fungi:

In this process, ions are transported into microbial cells where they combine with enzymes to produce nanoparticles. The size of intracellularly generated nanoparticles is less than that of extracellularly reduced nanoparticles. The size restriction is likely connected to the particles that form clusters inside the organisms. (Narayanan and Sakthivel, et al. 2010 and Singh, Namita Ashish, et al., 2023) [68,89] .

Extracellular synthesis of nanoparticles by fungi:

Extracellular synthesis of nanoparticles has more applications as compared to intracellular synthesis since it is void of unnecessary adjoining cellular components from the cell. Mostly, fungi are known to produce nanoparticles extracellularly because of their enormous secretory components, which are involved in the reduction and capping of nanoparticles (Narayanan and Sakthivel, et al. 2010 and Guilger-Casagrande, Mariana, and Renata de Lima., 2017) [68,35] .

Microbes for production of nanoparticles: Organisms with one cell or several cells create inorganic materials either intracellularly or extracellularly (Li, Xiangqian, et al., 2011) [31] . In the hunt for novel materials, the capacity of microbes like bacteria and fungus to regulate the creation of metallic nanoparticles is used. Fungi have dominated research on the biological production of metallic nanoparticles due to their tolerance and capacity for metal bioaccumulation (Sastry, Ahmad, et al. 2003 and Boroumand Moghaddam, Amin, et al., 2015) [83,10] .

Types of Nano-coatings

Numerous varieties of nano-coatings have been created to improve fruit quality and prolong their shelf life. Chitosanbased nano-coatings, which are made from the natural biopolymer chitin, are one example of such innovation., these coatings help preserve fruit quality by providing protection against microbial development. An alternative method uses antibacterial silver nanoparticle coatings to stop bacterial and fungal growth on the fruit's surface (Durán, N., et al., 2019) [25] . Fruit spoiling can be efficiently prevented and their shelf life extended by using nano-coatings composed of montmorillonite nanoclays, which function as a barrier to both moisture and oxygen (Rhim, J. W., et al., 2019) [78] . Coatings containing zeolite nanoparticles have the ability to absorb ethylene gas, which promotes fruit ripening and extends shelf life (Sankar, R., et al., 2013) [26] . Furthermore, fruit color and nutritional value are preserved by slowing down oxidative processes by the application of antioxidantrich nanoparticles in nano-coatings (Gao, Y., et al., 2021) [27] . Another advantage of some nano-coatings is their ability to inhibit ethylene, the hormone that causes fruit to mature. Fruits' shelf life is significantly increased by this restriction. When it comes to aesthetics, fruits coated with nano-coatings might appear glossy, increasing their consumer appeal -a crucial aspect of marketing and sales. The use of environmentally friendly nano-coatings, which do away with the need for conventional chemical preservatives and packaging materials, has further advantages for the environment. Furthermore, research on the perception and acceptance of fruits coated with nanoparticles by consumers is essential. Studies look at sensory aspects, safety issues, and labeling to reassure consumers.

Nano emulsion based coatings

A number of researchers have made symbolic progress in finding environmentally friendly active compounds with minimal health risks to address sustainability and health concerns in the food industry. This endeavor responds to the increasing consumer demand for food products devoid of harmful pesticide residues and supportive of environmental well-being. Natural pesticides can be made safer and more sustainable by using plant-based extracts as preservatives and pesticides (Teshome, Ejigayehu, et al., 2022) [92] . Notably, these extracts play a vital role in preventing postharvest diseases and maintaining food quality, signifying a crucial shift towards eco-friendly and health-conscious food preservation methods. Various fruits, vegetables, seeds, leaves, herbs, and spices contain active compounds with antimicrobial and antioxidant properties, showcasing the potential of natural phytochemicals in food preservation. Examples include guava, garlic, pepper, onion, cabbage, olive leaves, nutmeg, parsley, caraway, fennel, grape seeds, lemongrass, basil, oregano, ginger, rosemary, thyme, and cinnamon (Tajkarimi, M. M., Salam A. Ibrahim, and D. O. Cliver., 2010) [91] . As mentioned earlier, nanoemulsion active compounds have become indispensable elements in modern food industry practices. Within this category, essential oils (EOs) extracted from plant sources have attracted considerable attention due to their versatile applications and potential health advantages. Renowned for their aromatic and therapeutic properties, EOs represent a valuable class of natural extracts with diverse functionalities. They are natural phytochemicals widely utilized as a rich source of bioactive components possessing antioxidant and antibacterial properties, making them of interest to the food industry as they are generally recognized as safe (GRAS) for both the environment and human health (Pandey, Vinay Kumar, et al., 2022) [74] . Consequently, there is a growing inclination towards employing these oils for sustainable agriculture, supported by extensive research demonstrating their potential as medicinal agents and food preservatives, where many active ingredients are EOs. Investigations into the efficacy of EOs and their constituents against microbial pathogens affecting horticultural products have yielded a wealth of insights that can inform the development of practical strategies for ensuring food safety. Furthermore, these essential oils vary in their biological activity, physical and chemical attributes, and aroma profiles. Hence, careful selection of the most suitable option or combination is essential for each specific application (Bolouri, Parisa, et al., 2022) [9] .

Nanocoating Production Methods

Nanoemulsion coatings have become increasingly popular across a range of industries because of their capacity to distribute and encapsulate active substances, improve product functioning, and increase stability (Mushtaq, Abeeda, et al., 2023) [67] . There are multiple techniques used in the creation of nanoemulsion coatings, each having specific benefits and uses. These techniques are essential for maximizing nanoemulsions' potential for a range of industrial applications. Low-intensity and high-intensity approaches are the two categories into which nanoemulsion production techniques are divided (Sambhakar, Sharda, et al., 2023) [81] . The phase-inversion temperature, conflation-inversion point system, robotic and membrane emulsification, and other lowintensity styles are grounded on the robotic conformation of small driblets in surfactant-oil-water fusions when changes in the system composition or environmental conditions occur (Kruglyakov, P., and A. Nushtayeva., 2004) [50] . Conversely, industrial applications have begun to employ high-intensity approaches. Intense turbulence, shear, and cavitation flow profiles are produced by these techniques, which use mechanical devices such valve homogenization, micro fluidization, and sonication to split and combine the oil and water phases (Chandrapala, Jayani, et al., 2012). While the majority of fabrication techniques are high-energy ones, the use of specific techniques varies depending on the components and the necessary properties of the nanoemulsions. However, a strong formulation is necessary to guarantee the long-term stability of nanoemulsions because they may undergo destabilizing events. Stability is defined as the capacity to tolerate physical change. Emulsions are destabilized by two processes: coalescence and Ostwald ripening. Intense turbulence, shear, and cavitation flow profiles are produced by these techniques, which use mechanical devices such valve homogenization, micro fluidization, and sonication to split and combine the oil and water phases (Kruglyakov, P., and A. Nushtayeva., 2004) [50] . The first step in creating nanoemulsion films and coatings is dissolving polymers in a suitable solvent. Subsequently, active chemicals (as part of nanoemulsions or unattended), plasticizers, and additives are added to the solution of the selected polymer or combination of polymers to create the final formulation of the coating. The dry-process and wetprocess procedures are the two process approaches used to create nanoemulsion coatings. The first technique, which involves molding or extrusion, is based on the thermoplastic properties of polymers. The films produced by this environmentally friendly technology cannot cover uneven surfaces because it does not use solvents. Conversely, the casting process is the most often employed technique in laboratory settings. To achieve solvent evaporation in this wet-process method, a coating solution is applied to the surface and allowed to air dry for a predetermined period of time. When the solution is spread out on a flat surface and then peeled off, edible films are produced. Nevertheless, if the solution is directly applied to food goods using the most popular application techniques, coatings are created on the product surface (dipping or spraying)

Problems faced by Climacteric-Fruits

In fruits like bananas, mangoes, guavas, apricots, pear, papayas, apples, avocados, tomatoes, and plantains are distributed as Climacteric fruits due to the respiration sequence and ethylene production (Atkinson et al., 2011) [3] . Climacteric fruits are generally picked-up at physiological maturity, holding their firmness until the starting of development without perceptible changes to peel color, texture, or composition (Mendoza & Aguilera, 2006) [64] . After harvesting, these fruits witness a series of progressive downfalls that include reduced postharvest survival, elevated respiratory rates, the development of autocatalytic ethylene, heightened vulnerability to pathogenic infections, and changes in texture, color, and taste, including softening (Palapol et al., 2009; Paul et al., 2012) [75] . Because postharvest fruits are perishable, the agrarian sector must manage them precisely to insure their marketability, especially in transnational trade (Singh et al., 2014) [88] . A significant quantum of fruits are lost before they're consumed encyclopedically, with precious types counting for nearly half of these losses. The fruit deterioration, physical damage, and physiological problems caused by unintentional climacteric growing account for about 34.6 of these losses, according to the U.S.D.A. Economic Research Service (Barth et al., 2009; Kader, 2004) [7,45] . Fruits come perishable due to inimical physicochemical changes, similar as weight loss brought on by respiration, softening of the meat, microbial attackconvinced quality declination, and changes in acidity and sugar content. Impurity by fungi is a serious threat to the world's fruit force chain. presently, phytopathogens similar fungus cause postharvest losses of roughly half of the agrarian fruit product (Zhang et al., 2017) [98] . Fungal pathogen irruption and natural physiological aging are the main causes of postharvest losses.During the conveyance and storehouse of climactic fruits, anthracnose, a common fungal illness caused by Colletotrichum spp., presents a huge fiscal threat as well as significant postharvest damage (Bautista-Baos et al., 2013; Pavitra Kumari & Singh, 2017) [76] . Sunken black lesions that appear on the fruit face during growing are reflective of postharvest anthracnose (Tian et al., 2016). Colletotrichum gloeosporioides is the cause of mango anthracnose, which poses a serious threat to growers around the world and causes significant pre-and post-harvest losses in mangoes (Lima et al., 2013; Pavitra Kumari & Singh, 2017) [76] . Anthracnose, substantially caused by Colletotrichum fructicola and Colletotrichum gloeosporioides Penz, constantly compromises postharvest storehouse and import of papaya, performing in declination (Madani et al., 2014; Vilaplana et al., 2020) [57,95] . The most dangerous postharvest illness that affects bananas, anthracnose, is brought on by the fungus Colletotrichum musae. It reduces the fruit's nutritive value and quality, making it unfit for trade or consumption. This results in large losses for farmers and distributors (Khaliq et al., 2019) [47] .

Formulations of Edible-Coatings

Dhall (2013) [21] mentioned films made from comestible coatings generally contain polymers like lipids, hydrocolloids (which are made up of polysaccharides and protein), or compound coatings, which are a combination of the two. In addition, plasticizers are frequently included. To produce a thin subcaste of protection over the food product, comestible coatings can be applied in a variety of ways, similar as scattering, extrusion, solvent casting, brushing, or dipping (Thakur et al., 2019; Yousuf et al., 2018) [93,96] . Nor and Ding (2020) [62] thorough analysis covers every possible coating that could be used on tropical fruits. The review also points out the fundamentals of coating attributes, accoutrements, and processes, which cover effects like sheeting protection, colorful operation ways, and the effectiveness of colorful coating accoutrements like polysaccharide, protein, lipid, and compound-grounded coatings. A brief overview of comestible films and coatings, as well as current advancements in the assiduity, was written by Dhaka and Upadhyay (2018) [20] . This exploration included a discussion of current trends and advancements in addition to a thorough examination of the numerous features of comestible films and coatings. Also, polymeric accoutrements generated from both factory and best sources can be used in the expression of comestible coatings. Due to disinclinations to best foods and the moldable nature of coatings, the use of best excerpts in the product of comestible coatings has been confined in comparison to factory excerpts with medicinal benefits (Flores-López et al., 2016) [29] . Comestible coatings made from factory excerpts can stop fruit from growing, enhance aesthetics by shining the yield, and hide small scars (Murmu & Mishra, 2018) [66] . They're also a cheap way to keep the newness of fresh fruit complete. It has been suggested that using comestible coatings made from factory excerpts might reduce the need of nonbiodegradable storehouse polyethylene plastic films and holders, hence lowering environmental pollution (Bourtoom, 2008) [11] . Fruits' nutritive value can also be increased by adding factory excerpts with significant antioxidant goods. It has been delved how different climactic fruits similar bananas, apples, mangoes, and papaya are affected by factory comestible coatings in terms of their nutritive value. Ncama et al.'s (2018) [69] review handed a thorough account of the operation of comestible coatings made from factory excerpts for both climacteric and non-climacteric fruits. Moringa splint excerpt sludge bounce and rice bounce Thakur et al., 2019) [93] , aloe vera (Khaliq et al., 2019) [47] , and goo Arabic (Maqbool et al., 2011) [60] are a many of the shops whose excerpts are employed as comestible coverings for climacteric fruits.

A natural comestible coating excerpt has been shown to improve fruit quality and protect it, as it is both environmentally and consumer-friendly (Janisiewicz & Korsten, 2002) [43] .

Effect of Nano-coatings on quality attributes

Enhancing durability, enhancing performance, and extending shelf life are just a few of the qualitative features of many items that nano-coatings have shown to have a significant influence on. For instance, Li et al.'s (2020) [53] study looked into how nano-coatings were used in the food business, especially on fruits. The study discovered that edible polymers and nanoparticle-based nano-coatings greatly increased the shelf life of fruits by forming a barrier against moisture loss and microbial contamination, which decreased spoiling and enhanced fruit quality. Additionally, it was discovered that these coatings preserved the fruit's natural flavor, texture, and appearance, improving the consumer's sensory experience. These results highlight the potential for nano-coatings to transform a variety of sectors by protecting and improving product quality while reducing waste and extending their usability. Edible chitosan-based nano-coatings have been shown in a study by Barik et al. (2024) [5] published in the journal "Food Packaging and Shelf Life" to effectively reduce water loss and maintain the firmness and color of strawberries during cold storage, highlighting their beneficial effects on the quality attributes of perishable goods. The potential of nanocoatings to maintain and improve the quality of diverse products is being highlighted by similar research in other industries, making them a topic of significant interest and innovation. Shah and Hashmi (2020) [84] looked at how chitosan and aloe vera gel affect the shelf life of mango fruits. In comparison to utilizing chitosan alone or control samples, they discovered that adding chitosan to aloe vera significantly reduced weight loss, respiration rate, and ethylene production. Additionally, fruit quality criteria including titratable acidity, total soluble solids, fruit firmness, ascorbic acid, and peel color were all protected by the combo treatment. This study demonstrates how chitosan and aloe vera applied together enhance the phenolic content of mango fruit while maintaining high levels of ascorbic acid, total phenolic content, and antioxidant activity throughout storage. According to this, adding aloe vera might strengthen the chitosan coating's barrier, boosting its antibacterial characteristics and reducing its permeability to water and gaseous substances.

Nanoparticles used as Edible Coatings

Chitosan: Chitosan's potential to improve fruit quality and shelf life has drawn attention to it, a natural biopolymer generated from chitin. Chitosan's antibacterial, barrier, and film-forming qualities are responsible for its beneficial effects on fruits. Chitosan forms a protective barrier when put as a coating on fruit surfaces. This barrier minimizes water loss and gas exchange, which delays ripening and increases shelf life. Chitosan also demonstrates antibacterial capabilities that limit the development of diseases and microorganisms that cause rotting, assisting in maintaining the freshness and safety of fruit (Riseh, Roohallah Saberi, et al., 2023) [80] .

The effects of chitosan coating on strawberry postharvest quality were examined in a research by Han et al. (2017) [12] . In comparison to untreated strawberries, the researchers discovered that strawberries coated with chitosan had less weight loss, delayed fruit softening, and increased shelf life. The use of chitosan caused the treated fruits to have greater antioxidant and vitamin C levels as well as lowered decay and respiration rates. These results show the potential of chitosan as a natural and efficient technique for extending fruit quality and shelf life, which may have important ramifications for the fruit business and customers looking for healthier, longerlasting products.

Chitosan coatings can successfully increase the shelf life of strawberries by preserving their firmness, color, and general quality throughout storage, according to research by Rhim et al. (2016) [79] . Chitosan coatings are a potential option for lowering post-harvest losses and boosting the quality and shelf life of fruits because they are also thought to be safe for eating and ecologically benign.

Zinc Oxide: Due to its antibacterial and UV-blocking qualities, zinc oxide (ZnO) nanoparticles have been investigated for their possible use in fruit preservation and quality enhancement. When applied to fruits as coatings or treatments, these nanoparticles can help increase fruit quality and shelf life (Sirelkhatim, Amna, et al., 2015) [90] . ZnO nanoparticles were employed as a covering for postharvest kiwifruits in a study by Xie et al. (2015) [97] . The study showed that the ZnO nanoparticle coating efficiently prevented harmful bacteria and fungus from growing on the surface of the fruit, hence lowering microbial contamination. In addition, compared to untreated fruits, the ZnO-coated kiwifruits showed a significant delay in ripening, improving firmness and extending shelf life. The study also found that the ZnO nanoparticles had no detrimental effects on the fruits' sensory quality. By minimizing microbial deterioration and postponing ripening processes, our results imply that ZnO nanoparticles have the potential to be employed as a natural and secure way to improve the postharvest quality of fruits (Hmmam et al., 2023) [38] . Additionally, ZnO nanoparticles' UV-blocking abilities can shield fruits from damaging UV rays, helping to maintain their color, taste, and nutritional value. To guarantee the security and legal compliance of ZnO nanoparticle coatings for food applications, more research is necessary. The effect of ZnO nanoparticle coatings on the pgost-harvest quality of kiwifruits was studied by Ghaani et al. 2019 [103] . The findings showed that ZnO nanoparticle coatings contributed to fruit firmness preservation and w eight loss reduction during storage. In addition, kiwifruits with ZnO coating had longer shelf lives and showed less degradation than untreated fruit. ZnO nanoparticles' antibacterial and barrier characteristics are responsible for this protective impact against microbial infections and physical harm.

Silver Nanoparticles: Because of their antibacterial qualities and possible uses in the food sector, such as fruit preservation, silver nanoparticles (AgNPs) have drawn interest. By preventing the growth of pathogens and microorganisms that cause spoiling, AgNPs have showed promise in increasing the shelf life of fruits, which can help decrease food waste and enhance fruit quality (Bruna, Tamara, et al., 2021) [15] . The impact of silver nanoparticles on the post-harvest quality of fresh-cut apples was examined in a study by Zhou et al.

(2012) [104] . The study showed that AgNPs efficiently inhibited the growth of bacteria and fungus on apple slices when used as a coating, delaying spoiling and preserving the fruit's texture and appearance. AgNPs' capacity to release silver ions, which have strong antibacterial capabilities, is thought to be the cause of this antimicrobial action.

The ability of silver nanoparticles to preserve strawberries was examined in a study by Sharma et al. (2019) [105] .

According to the study, AgNP coatings dramatically slowed the development of microorganisms that might cause fruit to decay during storage, such as molds and yeast. In comparison to untreated samples, this antimicrobial activity resulted in a slower ripening process, less degradation, and a longer shelf life for strawberries.

Nanoparticles used as Edible Coatings

Fruit Nanoparticle Other Compound Benefit References

Strawberry Chitosan Oleic Acid Less respiration, transpiration and microbial activity due to combined application Vargas et al. 2006 [94] Strawberry Methyl Cellulose Curcumin and limonene Lesser fungal growth, higher titrable acidity and total phenolic content Dhital et al. 2017 [22] Papaya Chitosan and Pectin microencapsulated betacyclodextrin and transcinnamaldehyde complex Coated fruits were firmer, maintained color, β-carotene content, and showed lower juice leakage Brasil et al. 2012 [13][14] Papaya Chitosan 1.5% more respiration was observed in uncoated samples Ali et al. 2011 [1] Peach [48] Mango Chitosan Starch, cellulose, glycerol and tween-80 Chitosan performed superior to the other coatings Kittur et al. 2001 [49] Mango Chitosan Improved shelf life of sliced mango Chien et al. 2007 [16] Guava Chitosan Cassava starch & Lippa gracilis Schauer Shelf life increased by 10 days Aquino et al. 2015 [19] Guava Methyl cellulose Cashew gum & glycerol Edible coatings protected firmness, decreased of mass loss & delayed surface color change Britto et al. 2012 [30] Apricot Chitosan Increased storage quality Ghasemnezhad et al. 2010 [34] Apricot Methyl Cellulose Improved quality and decreased water loss and vitamin c content during storage Ayranci and Tunc 2004 [99] Apricot Methyl cellulose Stearic Acid Decreased water loss Ayranci and Tunc 2004 [99] Apple Chitosan Acetic acid

In nine weeks of storage, the coating reduced weight loss by up to 2.5 times, improved color consistency, slowed softening of the fruit, and slow down the softening process of the fruit itself.

Gardesh et al. 2016 [33] Apple Silver/Zinc oxide Gelatin/Chitosan The qualitypf fruit was preserved, and the shelf life was extended by 42 days. Bakhy et al. 2018 [100] Banana Zinc oxide Soybean protein isolate & cinnamaldehyde During the 7-day storage period, it delays banana ripening, maintains nutrient content and minimizes water loss, ensuring an extended shelf life.

Li et al. 2019 [54] Banana Chitosan Coatings extended banana shelf life and maintained sensory quality Lustriane et al. 2018 [56] Banana Chitosan Acetic acid

The ripening was postponed by showing a slower rate of skin browning as compared to control during 6 days of storage Esyanti et al. 2019 [26] Banana Zinc Chitosan/gum-Arabica The bananas remained consistent and had a prolonged shelf life of over 17 days in storage. La et al. 2021 [51] Banana Silver Neem & Ajwain Controlled Anthracnose in banana Jagana et al. 2017 [42] Mango Calcium Ascorbic acid It diminishes internal browning and retains the phenolic compound of mangoes while in cold store Lo'ay et al. 2019 [55] Mango Zinc Carrageenan Decreased microbial activity and retained the shelf life of whole mango fruit Meindrawan et al. 2018 [40] Mango Silver Chitosan and Tween-80

The combination lessened postharvest decay by inhibiting anthracnose incidence in 7 days storage of mango Chowdappa et al. 2014 [17] Mango Zinc Aloe vera gel & glycerol It improves quality parameters during storage (9 days) Dubey et al. 2019 [24] Mango Zinc Cassava starch & stearic acid Fresh-cut mangoes were less likely to lose weight, microbial growth was delayed, and shelf life was improved when stored at 8 °C for 12 days.

Iuliani et al. 2018 [40] Fig Zinc

Chitosan & acetic acid Fruits are coated to delay ripening and maintain quality during storage. Lakshmi et al. 2018 [52] Guava Chitosan Xanthan gum & tween When stored cold and stored for a long time, it enhances the overall quality Gad & Zag Zog, 2017 [31] Papaya Silver hydroxypropyl methylcellulose

During storage, silver nanoparticles prolonged shelf life by 14 days, preserved postharvest quality, and acted against Colletotrichum gloeosporioides.

Vieira et al. 2020 [101] Apricot Silver Glycerol

A 24 hour period at 6 °C significantly reduced weight loss and decay percentage, and the quality was maintained Shahat et al. 2020 [84] Graphical Representation of Process of Edible Coating Application on Fruits

Conclusion

The production of food must constantly rise to meet the demands of the world's expanding population, especially for fruits and vegetables. Nevertheless, spoiling during postharvest processing and storage puts these fragile goods at risk of suffering large losses. Traditional preservation techniques frequently use harsh chemicals or a lot of energy. Using nanotechnology to create innovative edible coatings infused with nanoparticles is a possible option. The potential of edible coatings strengthened by nanotechnology to prolong the shelf life and maintain the quality of both climacteric and non-climacteric fruits has been investigated in this research. Climate-related fruits, such as bananas and mangoes, deteriorate more quickly because they continue to ripen after harvest. Here, ethylene gas production is a major ripening trigger, and nanoparticles serve a critical function in reducing its production. Furthermore, by improving the coating's water vapor barrier, nanoparticles prevent weight loss and preserve the firmness of the fruit. Nanoparticles of zinc, silver, and chitosan have demonstrated exceptional efficacy in these domains. Fruits that are not climacteric, like strawberries and grapes, ripen more slowly but are nonetheless vulnerable to microbial development and moisture loss. These particular problems can be addressed by creating coatings for these fruits that are based on nanotechnology. Adding antimicrobial nanoparticles, such as silver, provides a strong barrier against germs that cause spoiling. Furthermore, some nanoparticles' controlled release characteristics enable the continuous distribution of advantageous substances, thereby increasing shelf life. Edible coatings enhanced by nanotechnology offer advantages beyond freshness preservation. These coatings can be designed to carry natural smells and colors or even to offer vital nutrients. This creates opportunities for possible uses such as adding vitamins to fruits or improving their aesthetic appeal to consumers. But there are difficulties in this fascinating sector. Further investigation on the possible long-term health impacts of ingested nanoparticles is necessary to ensure their safety. Additionally, for larger acceptance in the food business, it is imperative to maximize the scalability and economic viability of large-scale nanoparticle production. In order to address the particular issues pertaining to the usage of nanomaterials in food applications, regulatory frameworks must also change. In conclusion, edible coatings enhanced by nanotechnology have great potential to transform fruit preservation practices. These coatings can help save food waste and prolong the shelf life of fresh, premium fruits by efficiently postponing ripening, decreasing spoiling, and possibly increasing nutrient content.

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