Edible coatings and nanotechnology: Emerging strategiesfor extending fruit shelf-life and enhancing postharvest

Introduction

Fruits are an important part of human diet, being a great supplier of energy, dietary fiber and essential micronutrients (including vitamins, minerals, flavonoids and other bioactive phytochemicals) (Mares-Perlman et al., 2002) [1] . Besides their nutritional importance, fruits supply digestible carbohydrates and minerals providing high contributions to daily energy requirements (Vicente et al., 2022) [2] . Yet, the growing number of fresh fruits demanded worldwide has generated considerable challenges for food scientists and the processing industry that must evolve towards innovative approaches in regards to maintaining freshness while simultaneously improving quality, shelf-life, and safety. Thus, in this scenario the use of natural, edible and biodegradable polymers has been strongly considered as a sustainable option (Tahir et al., 2019) [3] . Globally, postharvest losses of fruits constitute an important threat as almost one third of the total food produced is lost along the supply chain and this has a high impact on food security and environmental sustainability aspects (Blanckenberg et al., 2022) [4] . In response to these obstacles, newly developed technologies including nanotechnology have come into play. Nanoparticles are known for their promising applications in several fields such as; medical therapeutics, energy (solar and fuel cell applications), cosmetics and textile products. (Hasan, 2015) [5] . Nanotechnology in Food Sector-A Promising Approach to Extend Shelf Life of Perishable Commodities at Low cost. Nanoscale materials demonstrate distinct physicochemical characteristics compared to their bulk counterparts, enhancing their functional performance in food preservation systems (Onyeaka et al., 2022) [6] . Presentation Quality and Shelf Life of Fruits The postharvest quality and shelf life of the fruits are influenced by the intrinsic as well as extrinsic attributes. Intrinsic factors are species and cultivar variance, and growth conditions; while extrinsic factors include environmental conditions (temperature, O 2 , CO 2 and ethylene concentration), as well as other stress conditions (Kluge et al., 2002) [7] . The challenges of preserving food quality and safety are partly addressed with edible coatings that can be applied to fresh and minimally processed fruits. These coatings are semi-permeable barriers that decrease moisture loss, control the migration of solutes, gas exchange, and respiration or oxidative processes (Shuang et. al., 2019). In addition, physiological activity of fruit is very important in postharvest management. Climacteric fruits are harvested before reaching maturity, remain fit for limited periods only and continue to ripen after harvest, thus being subject either to microbial invasion or wilting (Jafarzadeh et al., 2021) [8] . Fresh fruits and vegetables experience senescence that leads to progressive deterioration, which is usually accompanied with increased respiration rates, heightened susceptibility to pathogen infections and serious sensory changes such as color of ripening stages (Umeohia et. al., 2024). Nanotechnology shows promise for the extension of the shelf-life of horticultural produce in this context. It is able to prevent microbial growth, help formation of modern packaging products such as nanos-tructured films and coatings, and protect food products from adverse environmental conditions including ultraviolet radiation (Yadollahi et al., 2010) [9] . In this sense, combining nanotechnology with edible coatings may also serve as a useful tool to enhance the postharvest quality and reduce losses while assuring food safety in new food systems.

Figure 1. Nanotechnology applications in food industry

Edible coatings, mainly cellulose gums, have been shown to delay ripening in a variety of climacteric fruits such as mango, papaya and banana, while effectively controlling enzymatic browning in minimally processed foods such as sliced mushrooms (Salehi, 2020) [10] . These coatings serve as semi-permeable barriers to control the exchange of gases (O₂ and CO₂) and moisture from the fruit surface to its environment. This regulation causes a decline in respiration, delayed maturation, and minimizes the loss of volatile compounds responsible for flavor and aroma (Jama et al., 2026) [11] . The edible films work by creating a barrier that reduces gas diffusion and water vapour transmission, maintaining quality as well as textural and sensory properties (Olivas et al., 2008) [12] . In the past few years, antimicrobial agents have been incorporated into edible films because they can reduce microbial contamination and shelf life extension for freshcut fruits and vegetables (Yu et al., 2025) [13] . Nanotechnology has activated a great capacity in food packaging systems, resulting in applications in edible nano-coatings containing both organic. Nanomaterials are characterized by particle dimensions in the nanometer to sub-micrometer scale, and exhibit unique physicochemical properties (Wang et al., 2025) [14] . In coatings, such nanoscale materials can improve functional performance (e.g., barrier properties, antimicrobial activity, and mechanical strength). Ethylene also is an important regulator in fruit ripening of climacteric fruits, but its uncontrolled or excessive production could enhance senescence which often leads to huge pre-and post-harvest loses (Tipu et al., 2024) [15] . Consequently, it is critical to regulate ethylene activity in order to prolong the postharvest life of fruit. Nanotechnology-Based Systems to Preserve Food. The proper extension of postharvest shelf life relies primarily on three factors:

Minimizing moisture loss, (ii) Slowing physiological processes such as ripening and senescence (iii) Inhibiting microbial growth (Sharma et al., 2006) [16] .

Edible coatings are very important for achieving all these goals and they can be defined as a thin (10-100 µm), edible, and continuous layer applied to the surface of food products (Summo et al., 2022) [17] . We added that nanotechnology also plays a role in shelf-life extension through antimicrobial to reduce microbial growth and improve packaging efficiency and to counteract environmental stressors such as radiation (Yadollahi et al., 2010) [9] . This trend is reflected in the global size of the edible packaging market, valued at around $697 million (around 538 billion rupees) in 2016 with an estimated market size of $1097 million (around ₹830 billion) in 2023, growing at a CAGR of 6.81% during the forecast period. Additionally, the use food-grade additives in edible coatings can minimize undesirable biochemical changes and improve the stabilization of products (Rojas-Graü et al., 2009) [18] . Edible coatings can successfully reduce moisture loss from the sliced fruits, keep them firm and their internal quality well preserved during storage (Hazarika et al., 2023) [19] . Edible coatings are generally developed on the data of three main groups of ingredients such as polysaccharides (pectin, starch, gums, alginate, chitosan and cellulose), proteins (gelatin, egg albumin, wheat gluten, zein, whey protein soy protein) and lipids (fatty acids and waxes) (Aaqil et al., 2024) [20] . However, retaining fruits and vegetables still face a lot of challenges to preserve them for an extended period because they have relatively low shelf life due to their high moisture content (75-95%) that aids early decay, predisposes them to microbial spoilage and loss of aesthetic properties (Poonam et al., 2022) [21] . Nanoparticles show much different physical and chemical properties as compared to the bulk counterpart due mainly to surface area effects, mass transfer rates and aggregate properties. With respect to these properties, higher penetration along with increased chemical and biochemical reactivity, enzymatic activation resulted in favorable catalytic behavior with unique quantum effects (Biswas et al., 2022) [22] . But in terms of post-harvest preservation and respiration rates, OP (O 2 permeability) must be reduced sufficiently to slow down the rates but not so much that anaerobic conditions are created resulting in off flavors/ ethanol build up. In addition, coating materials must have enough physical and mechanical strength to survive the rigors of handling, transportation, and storage. High antimicrobial activity is also required to control the growth of spoilage and pathogenic microorganisms (Jafarzadeh et al., 2021) [8] . In the subsequent first half, an overview regarding post-harvest challenges has been depicted followed by a detailed review of recent research on design and application of edible coatings and nanocomposite films to different fresh fruits and vegetables listing their benefits as well as constraints (Ashfaq et al., 2022) [23] .

Synthesis of nano particles and its parts

The nanoparticle-producing process can either be intracellular or extracellular depending on the location of their generation. (Hulkoti et al., 2014) [24] . Biological methods of nanoparticles synthesis using microorganisms (Hasan, 2015) [5] , or enzymes (Willner et al., 2006) [

, fungus (Vigneshwaran et al., 2007) [26] . and plant extracts (Shankar et al., 2004) [27] .

Physical Methods

Work done in past

Pols et. al., 2022

He reported that exposure of fruits and vegetables to small concentrations of nitric oxide significantly slows down their respiration rate. This treatment also reduces ethylene production, a key plant hormone responsible for ripening, thereby delaying the overall ripening process and extending shelf life.

Author name Study

Raj et. al., 2016

Demonstrated the effectiveness of potassium permanganate (KMnO 4 ) as an ethylene absorbent. The application of KMnO₄ helps in scavenging ethylene from the storage environment, thereby delaying ripening and prolonging the storage life of horticultural produce. Shankar et. al., 2020 Highlighted a breakthrough in genetic engineering, where Flavr Savr tomato was developed in 1994 by Calgene (Monsanto, UK). This transgenic tomato was engineered using an antisense strategy targeting the polygalacturonase enzyme responsible for cell wall degradation. The modification resulted in delayed softening, extended shelf life, and reduced ripening rate in tomatoes. Mari et. al., 2024 Developed an innovative edible coating derived from marine microalgae and chitosan. This biodegradable coating has been shown to significantly extend the shelf life of perishable fruits such as tomatoes, strawberries, and bananas. Their research emphasizes sustainable approaches to reduce post-harvest losses while maintaining fruit quality.

Sabir et. al., 2023

Investigated the use of Aloe vera gel as a natural preservative. The study demonstrated that Aloe vera coating effectively preserves the functional and nutritional properties of grapes, while also delaying spoilage and extending shelf life.

A) Mechanical method

Even mechanical methods in various forms have recently gained attention to create nanoparticles because they are simple, scalable and inexpensive (Pei et al., 2026) [28] . In these, mechanical milling is a frequently used technology to produce nanoscale materials from bulk materials through repeated deformations, fractures and cold weldings (McHugh et al., 2000) [29] . Usually, this procedure is performed under an inert atmosphere to avoid oxidation and contamination during the synthesis process. Mechanical milling was also employed as a post-annealing technique to improve the structural and functional characteristics of nanoparticles (Sharma et al., 2025) [30] .

B) Ball milling

Among these methods, ball milling is one of the most widely used mechanical method for nanoparticles synthesis. This approach uses high-energy ball impacts and confines the material to be ground in a rotating milling chamber (Fig. 4). Nanoparticle formation is also highly dependent on operational parameters, such as milling speed, milling time, ball-to-powder ratio, and temperature. Of these, the milling parameters such as speed and duration primarily affect properties of the final particles (i.e. particle size, morphology). These parameters should be optimized to achieve nanoparticles with narrow size distribution and appropriate properties (Konrad et al., 2001) [31] .

C) Melt mixing

Melt mixing is one of the most common techniques for preparing nanoparticles, especially metal and ceramic systems. In this technique, multiple precursor materials are heated to a molten state and mixed at an appropriate temperature under controlled conditions for effective dispersion and reaction. An example of such a reaction is formed when a stream comprising Cu-B in molten form interacts with another heated stream consisting of titanium (Ti), giving rise to TiB₂ nanoparticles. This approach allows to obtain nanoparticles with a tunable composition and improved structural properties, as the hightemperature homogeneous mixing (Rastogi, 2017) [32] .

D) Pulsed laser ablation

The pulsed laser ablation is a sophisticated physical method used for the preparation of nanoparticles in liquid or gas phase [Dikusar et al., 2009 [33] , Patscheider, 2003 [34] ]. The nanoparticles are synthesized by irradiating a high-energy pulsed laser at a target material, causing the ablation of that target and, hence, production of the nanoparticles. Process parameters such as the type of laser, pulse duration, number of pulses, solvent medium and pulsing interval play a notable role on the characteristics of synthesized nanoparticles. Plus, variations among these parameters may change particle size, morphology and distribution; thus can affect the total quality of nanoparticles (Patil et al., 2021) [35] . Thus, control of experimental parameters is required to achieve desired properties of the nanoparticle (Ponon et al., 2015) [36] .

Biological methods

Biological approaches for the synthesis of nanoparticles have recently received a lot of attention because they are environmental friendly, economical and sustainable. These are biogenic methods because microorganisms and plant extracts are applied to synthesize nanoparticles at mild conditions without the use of toxic chemicals.

A) Synthesis using microorganisms

Nanoparticles have been biosynthesized from a variety of microorganisms where microbial cells act as the key player in this feature; these cells can synthesize NPs extracellularly and intracellularly. Extracellular synthesis occurs when microorganisms secrete enzymes or biomolecules that reduce metal ions in the external medium to nanoparticles. Alternatively, through intracellular synthesis metal ions are taken up into the microbial cell and enzymatic reduction and accumulation in the cell matrix occurs. Fungi have received significant attention for nanoparticle synthesis from different microorganisms because of their high metal tolerance, efficient bioaccumulation capac-ity, and secretion of considerable amounts of extracellular enzymes and proteins. These factors also provide fungal systems as an excellent system for mass production of nanoparticles (Manjula et al., 2023) [37] .

B) Synthesis using plant extracts

In recent years, the use of plants for the synthesis of nanoparticles (green synthesis) has proven to be a viable alternative to microbiological processes. Plant extracts have many different bioactive compounds like phenolics, flavonoids, alkaloids, and proteins and serve as natural reducing agent or stabilizing agents during nanoparticle synthesis configuration. Plant extracts have several advantages over other microorganisms (e.g., fungi, bacteria) due to the faster rate of synthesis, simple handling, and no requirement for maintaining sterile conditions. Moreover, plant-mediated synthesis is comparatively safer and more viable for applications in large scales in industries. It has been proven efficient and convenient since some of the plant extracts can reduce metal ions in a matter of minutes or even seconds (Iravani, 2011) [38] .

Figure 6. Synthesis using plant extract

Chemical methods for nanoparticle synthesis

A) Sol-gel method

The most common chemical process that is used for nanoparticle synthesis is a sol-gel method. The word "sol-gel" derives from the transition of a solution (sol) to a gel by means of hydrolysis and polycondensation reactions [Kessler and Seisenbaeva, 2023 [39] ]. Elimination of unstable intermediates occurs during this transformation to give nanoparticles. It has several merits including ease of fabrication, low thermal process and accurate artificial manipulation of particle size and morphology. The sol-gel technique is one of the most used methods for nanoparticle synthesis due to its versatility and ability to synthesize different types of nanomaterials (Ealias et al., 2017) [40] .

B) Co-precipitation method

One more frequently used chemical method for the preparation of nanoparticles is co-precipitation technology. This approach involves mixing the polymer with a non-solvent phase which offers instant diffusion of the solvent to a non-solvent medium.

Causing super saturation that results in the precipitation of nanoparticles. Nucleation and particle growth is primarily driven by interfacial tension between the two phases, leading to formation of nanoparti-cles. The simplicity, cost-effectiveness and the control over the size and composition of nanoparticles are some of the advantages of this approach (Patil et al., 2021) [35] .

Figure 7. Co-precipitation technique

Nano-edible coatings

Edible Coatings: The edible coatings are a layer of either biological or chemical constituents that form up as monolayer or multilayer films which become applied on the food surfaces (Das et al., 2016) [41] . These coatings are semi-permeable barriers and influence moisture, oxygen, and solute transference, thus increasing the quality of fruits during storage and their lifespan (McHugh et al., 2000) [29] . Furthermore, edible coatings are important to keep phytonutrients (like antioxidants, phenolic compounds and natural pigments) and some essential physicochemical properties such as respiration rate, weight loss and total soluble solids (TSS) and pH during storage (Wang et. al., 2017). Recently, edible coating technologies have been known as potential solutions for prolonging postharvest life of fruits (Hazarika et al., 2023) [19] . They act as substitutes or complements to natural wax coatings, resulting in greater storage stability and lower metabolic deterioration. Moreover, sanitation during harvesting and postharvest treatments and control of water activity, enzyme activity temperature and relative humidity are complementary measures for extending the shelf life (Qureshi et al., 2023) [42] . Postharvest Application: Other PH treatments like heat treatment (HT) in combination with cold storage conditions (e. g. 14 °C) have been reported to increase quality parameters such as titratable acidity (TA), and total soluble solids compared to untreated fruits (Lu et al., 2010) [43] . Calcium chloride is also present in edible coatings since it can improve film-forming properties and decrease moisture loss and gas exchange, which helps the efficiency of coatings (El-Gioushy et al., 2022) [44] . Even though traditional technologies (e.g., refrigeration and modified atmosphere packaging (MAP) can maintain postharvest quality, they are mainly accountable for temperature control and consume a lot of energy. On the other hand, nano-edible coatings provide a cheaper and more multiplex alternative through superior barrier properties and they enhance preservation efficiency with minimum postharvest losses and improved shelf life (Elik et al., 2019) [45] . Edible coatings are widely used in fruits to extend shelf life and maintain quality because they modify the internal atmosphere, providing a barrier against respiration. These coatings behave like semi-permeable membranes that control the exchange of gases including oxygen (O₂) and carbon dioxide (CO₂), resulting in a reduced respiration rate, while downregulating ripening. The inteles of edible coatings also keep the texture and structural integrity of fruits by reducing moisture loss and maintaining firmness during storage and handling. They aid in long-distance transportation by stabilizing physiological processes and preventing rapid deterioration, thereby minimizing post-harvest losses. Edible coatings on fruits also give a significant increase in the overall market value by improving their quality and shelf life. These coatings also bear significance in providing carriers of functional additive such as antimicrobial and antioxidant agents, nutraceutical compounds, color and flavor enhancers etc. Incorporation of such compounds reduces microbial load, leads to delay in oxidative reactions and discoloration, enhancing the safety and sensory characteristics of fruits (Rooney, 2005) [46] .

Key functions

1. Act as a semi-permeable barrier to regulate O₂ and CO₂ exchange.

2. Maintain fruit texture and structural integrity by reducing moisture loss.

3. Support long-distance transportation by stabilizing physiological processes.

4. Enhance market value through improved quality and shelf life.

Serve as carriers of functional ingredients such as antimicrobials, antioxidants, nutraceuticals and flavoring agents to improve safety and quality (Rooney, 2005) [46] .

Types of nano-edible coatings

Another One uses antibacterial silver Nano-particle Coatings to Prevent the bacteria of fungi from Growing in on the outer surface of fruit (Durán et al., 2016) [47] . In addition, fruit color and nutritional value are protected from oxidative processes through the use of antioxidant rich nanoparticles as food nano-coatings (Kanwar et al., 2024) [48] .

Chitosan nano-coatings

Chitosan based nano-coatings represent an innovative and improved alternative to the conventional chitosan (CS) coatings, since these nanostructured systems offer superior physicochemical and functional properties. The addition of chitosan nanoparticles to food wrappers increases their barrier properties (lower permeability for gases and moisture) due to the increased surface area and greater adhesion on the fruit surface concerned (Gardesh et al., 2016) [49] . Furthermore, chitosan has intrinsic antimicrobial action and great film-forming properties (No et al., 2007) [50] . In practice, however, chitosan coatings are usually placed in conjunction with additional physical treatments such as during some short-time heat treatment or gas fumigation and even modified atmosphere packaging to improve the overall effectiveness against targeted microorganisms. Both these integrated approaches have proved, to a certain degree independently and synergistically, suitable in augmenting the shelf life and quality of post-harvested produce. Several horticultural commodities such as strawberries, apples, apricots, mandarins, pomegranates and guava have proven the effectiveness of chitosan nano-coatings (Sharma et al., 2025) [30] . Such coatings when applied on the fruit surface create a semi-permeable barrier as it controls gas exchange, minimize transpiration loss and moisture loss. Thereby they assist in keeping the firmness, delaying maturation and inhibit microbial colonization avoiding postharvest loses by more than 40% (Alvarez et al., 2022) [51] .

Silver nanoparticles (AgNPs) coatings

In recent years, silver nanoparticles (AgNPs) have attracted great interest due to their unique physicochemical properties and are widely used in food science, agriculture and nanotechnology (Aadil et al., 2018) [52] . The strong antimicrobial and preservation properties they exhibit are due to their nanoscale size, high surface area-to-volume ratio, and their enhanced reactivity. AgNPs coating has great potential in the postharvest management of fruits, successfully prolonging the shelf life of these products for long periods through inhibition of growth by spoilage-causing microorganisms and pathogenic agents. The antimicrobial properties contribute to reducing postharvest losses, fruit quality and food waste (Bruna et al., 2021) [53] . The antimicrobial action of AgNPs is mainly due to cell membrane disruption, generation of reactive oxygen species and accumulation damaging the cellular metabolic processes. AgNPs are also very potent disinfectants and are used in food storage food packaging, sterilization of surface. Making their way into food packaging materials, storage containers and coatings has improved their role in maintaining cleanliness and quality control. Nano-silver-based storage boxes, colloidal silver solutions, and nano-silver integrated packaging systems as antimicrobial and preservative agents are used in various commercial and experimental applications (Dholariya et al., 2021) [54] . The role of AgNPs as food additives has also been implemented in previous studies focused on their antimicrobial effectiveness (Zorraquín-Peña et al., 2020) [55] . For instance, Chandirika et al. (2018) [56] discovered that tomatoes coated with AgNPs and kept under ambient conditions had an extended shelf life of 21 days compared to uncoated controls, which was attributed to its postharvest preservative quality. In addition to this, green synthesis of silver nanoparticles has been employed from plant extracts. Plant species have been successfully employed to perform the biosynthesis of AgNPs while utilising Azadirachta indica, Capsicum annum and Carica papaya which provide a quick, cheap, sustainable and greener alternative for chemical synthesis methods. AgNP-based coatings as a marketable tech for postharvest quality improvement, shelf-life extension and food safety validation. However, additional research is needed to assess the longterm safety, legal status and potential effects on human beings and planet Earth.

Zinc oxide (ZnO) nanoparticles coatings

As one of the novel nanomaterials, Zinc oxide (ZnO) NPs has drawn a lot of attention as the most promising medicine anticancer agent because of their unique physicochemical properties, yielding in lowcost, highly biocompatible and pro-biological activity among others type of metal oxides nanoparticles (Mohammed et al., 2025) [57] . The effective incorporation of ZnO NPs within edible coating has been researched to greatly improve their barrier, mechanical and structural characteristics as compared to primitive edible coatings (Gandhi et al., 2025) [58] . As coatings or as postharvest treatments, ZnO NPs help keep fruits safe for later consumption and delay their degradation by lowering microbial contamination (Sirelkhatim et al., 2015) [59] . Due to their high antimicrobial activity, they are fit for food preservative and edible coating functionalisation. Studies showed that ZnO NP-based coatings enhance postharvest quality for strawberries, bananas, and other perishable commodities. Furthermore, Hmmam et al., 2023 [60] , stated that alginate-based coating incorporated with ZnO nanoparticles resulted in a significant extending shelf life of fresh strawberries during cold storage and may have great implication in postharvest management systems.

Polysaccharide-based coatings

Natural biopolymers such as alginate, chitosan, cellulose, pectin and starch are very promising edible coatings in preserving the postharvest quality [Dai et al., 2025 [61] ]. The most common from these is that chitosan shows strong anti-micro hosting property. The study shows that for example chitosan coated strawberries had less microbial spoilage, and fungal growth was on the delayed as the effect of general antimicrobial action of chitosan (Hafids et al., 2025) [62] . Apart from that, edible coatings serve as semi-permeable membrane barriers to gas exchange and moisture transfer ensuring the retention of some degree of internal moisture within the coated produce (Kester et al., 1986) [63] .

Protein-based coatings

Edible coatings based on proteins have attracted much attention because of their suitable film-forming properties, and ability to incorporate bioactive substances such as antioxidant and antimicrobial compounds due to the large number of functional amino acid groups (Chen et al., 2019) [64] . The coatings are usually prepared with the help of solvents or carriers, which can be water, ethanol or their mixtures (Zorraquín-Peña et al., 2020) [55] . Based on their structure and solubility, edible coatings proteins can be divided into two significant groups. Fibrous proteins are mainly of animal origin and include casein, whey protein, collagen, gelatin and keratin -they are relatively insoluble in water. However, on the other hand compared to fibrous proteins that can be purified as marginally soluble protein aggregates or fibers and particularly where most globular proteins are denatured as water soluble molecules in aqueous solutions of acid, base or salt and are often extracted from plant material like wheat gluten, soy protein, peanut protein, corn zein and cottonseed protein. This classifica-tion is significant as it modifies functional properties and application possibilities of protein-based coatings in food preservation systems.

Lipid-based coatings

Lipid edible coating formats have been acknowledged for their moisture barrier but exhibit poor gas permeability, which may promote anaerobic respiration in covered produce if not properly designed and applied (Devi et al., 2024) [65] . As such, lipid-based coatings have been used for over 800 years (Hardenburg, 1967) [66] , in applications ranging from fruit waxing to confectionery coating (~October 2023).

Impact of nano-coatings on quality traits

Shipping delays would even see these bodegas up-charging them for 400% often How do ramps grow respect the farm-to-table model is preserving fruits? For instance, Li et al. (2020) [67] explored food industry applications using nano-coatings to extend postharvest quality preservation. Similarly, Barik et al., 2024; Mokhtari et al. (2024) [68,69] found that strawberries coated with edible chitosan-based nanocoatings showed reduced moisture loss and colour changes during cold storage ensuring better content of major quality attributes. Furthermore (Shah et al., 2020) [70] , The results of a research carried out by Begum et al. (2023) [71] based on the combined use of chitosan and aloe vera gel to prolong the shelf life of mango fruits, intensified show that postharvest deterioration was reduced while delaying ripening.

Application methods of edible coatings

This has driven the development of fruit preservation technology that should be compliant with consumers and environmentally sustainable, while significantly improving product quality content and safety without loss of sensory properties or nutritional value (Ju et al., 2019) [72] . Fluidized bed processing and foaming approaches have been studied as well, but their use has generally been limited to laboratory research facilities rather than the commercial scale (Zhang et al., (2020) [73] .

Sr.no

Problems associated with edible coatings

The internal atmosphere modification from edible coating application may also lead to the development of physiological disorders associated with elevated carbon dioxide or lowered oxygen concentrations (Ben-Yehoshua, 1969) [74] .

Future thrust

The growth and development of spoilage microorganisms, such as bacteria and molds on fresh fruits is an important factor affecting their postharvest quality and shelf life (Wang et. al., 2017). This is made worse by the fact that microbial contamination quickly accelerates spoilage, incurring losses in both quality and marketability. Accordingly, edible coatings have been successfully introduced as an efficient means for prolonging the storage shelf-life fruits. For instance, Alvarez et. al., (2022) [51] showed that pectin-beeswax coatings with the content of eugenol form a promising method for commercial applications to enhance postharvest quality and reduce losses in citrus fruits. However, large-scale production, storage stability and the practical implementation of edible coatings still face many challenges, in spite of these advantages. Consumer acceptance, food safety, nutritional feeds mistruth and shelf-life extension information of preservation by convection remain a constant problem (Kumar et al., (2023) [75] . Moreover, edible films based on polysaccharides and proteins frequently have poor water vapour and gas barrier functionality (Hmmam et al., 2023) [60] . In order to explain these drawbacks, the addition of plasticizers, emulsifiers and other functional additives is crucial to its mechanical properties than was previously thought (Abdullah et al., (2022) [76] . Thus, overcoming these technical and commercial challenges will require advances in material development, increased consumer awareness of existing products and the introduction of relevant regulatory regimes. To drive up widespread acceptance of edible packaging, it is also important to promote its potential environmental and health benefits (Duguma, 2022) [77] .

Conclusion

Edible coatings are a potential and versatile means for sustaining maintaining the quality of perishable crops in most postharvest storage situations. Knowledge of incorporeal elements/microelements (physicochemical traits) of biopolymer is an obligatory duty when choose the coating adornment suiting to peculiar sorts whatsoever fruit. Due to their carrying capacity, the biopolymers allow adding functional additives, such as bioactive compounds (antimicrobial and antioxidant), probiotics or antagonistic microbes. The use of edible coatings fortified with active agents can act as a barrier against pathogen development while also modulating fruit physiological and biochemical processes altering the shelf life after-harvest quality attributes. Nanotechnology-based materials such as zinc oxide, silver nanoparticles, and chitosan nanoparticles have attracted more attention recently due to their efficacy in improving post-harvest quality and population of microorganisms. The mode of application also has a decisive effect on the edible coating. Choosing the right application method requires the previous knowledge of both coating matrix and fruit surface characteristics. The application of nanotechnology has made it possible for edible coatings to add even more functionality, including natural flavors and colors (natural variations of food based on place), as well as essential nutrients. It provides avenues for value addition, like fortification with vitamins and enhancement of their sensory appeal. Edible coatings based on nanotechnology are leading the way for a new era of sustainable and efficient preservation of fruits. Nevertheless, despite all advancements, this field is still in its infancy when it comes to safety, scalability and long-term consumer acceptance research. Hence, more studies are needed to design novel coating systems with greater functionality and safety but better sensory performance.

References

1. Mares-Perlman JA, Millen AE, Ficek TL, Hankinson SE. The body of evidence to support a protective role for lutein and zeaxanthin in delaying chronic disease. Overview. The Journal of Nutrition. 2002;132(3):518S-524S.
2. Vicente AR, Manganaris GA, Darré M, Ortiz CM, Sozzi GO, Crisosto CH. Compositional determinants of fruit and vegetable quality and nutritional value. In Postharvest handling: A systems approach (4th ed., pp. 565-619). Academic Press/Elsevier; 2022.
3. Tahir HE, Xiaobo Z, Mahunu GK, Arslan M, Abdalhai M, Zhihua L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers. 2019;224:115141.
4. Blanckenberg A, Fawole OA, Opara UL. Postharvest losses in quantity and quality of pear (cv. Packham's Triumph) along the supply chain and associated economic, environmental and resource impacts. Sustainability. 2022;14(2):603.
5. Hasan S. A review on nanoparticles: Their synthesis and types. Research Journal of Recent Sciences. 2015;4:1-3.
6. Onyeaka H, Passaretti P, Miri T, Al-Sharify ZT. The safety of nanomaterials in food production and packaging. Current Research in Food Science. 2022;5:763-774.
7. Jafarzadeh S, Nafchi AM, Salehabadi A, Oladzad-Abbasabadi N, Jafari SM. Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables. Advances in Colloid and Interface Science. 2021;291:102405.
8. Yadollahi A, Arzani K, Khoshghalb H. The role of nanotechnology in horticultural crops postharvest management. Acta Horticulturae. 2010;875:49-56.
9. Salehi F. Edible coating of fruits and vegetables using natural gums: A review. International Journal of Fruit Science. 2020;20(sup2):S570-S589.
10. Jama SO, Lufu R, Opara UL, Crouch EM, Tsige AA. Edible coatings for fresh fruits: Functional roles, optimization strategies, and analytical perspectives. Plants. 2026;15(1):132.
11. Olivas GI, Dávila-Aviña JE, Salas-Salazar NA, Molina FJ. Use of edible coatings to preserve the quality of fruits and vegetables during storage. Stewart Postharvest Review. 2008;4(3):1-10.
12. Yu W, Qin L, Jiang J, Yan J, Yi X, Cheng J, Ou S, Yin W, Li Z, Liao Y. Green-synthesized silver nanoparticle-loaded antimicrobial films: Preparation, characterization, and food preservation. Foods. 2025;14(14):2509.
13. Wang X, Wang Y, Zhu HL, Chen S, Xue J, Shen C, Xiao Z, Luo Y. Emerging strategies for food preservation: Recent advances and challenges in nanotechnology for edible coatings. Agricultural Products Processing and Storage. 2025;1(1).
14. Tipu MM, Sherif SM. Ethylene and its crosstalk with hormonal pathways in fruit ripening: Mechanisms, modulation, and commercial exploitation. Frontiers in Plant Science. 2024;15:1475496.
15. Sharma N, Verma U, Awasthi P. A combination of the yeast Candida utilis and chitosan controls fruit rot in tomato caused by Alternaria alternata (Fr.) Keissler and Geotrichum candidum Link ex Pers. The Journal of Horticultural Science and Biotechnology. 2006;81(6):1043-1051.
16. Summo C, De Angelis D. The importance of edible films and coatings for sustainable food development. Foods. 2022;11(20):3221.
17. Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O. Edible coatings to incorporate active ingredients to fresh-cut fruits: A review. Trends in Food Science & Technology. 2009;20(10):438447. International Journal of Advanced Biochemistry Research https://www.biochemjournal.com 26174707, 2026, SP 10(9), Downloaded from https://www.doi.org/10.33545/26174693.2026.v10.i9Sq.10025 by International Journal of Advanced Biochemistry Research on [19/09/2026]. See the Terms and Conditions (https://www.biochemjournal.com) for rules of use; OA articles are governed by the applicable Creative Commons License
18. Hazarika TK, Lalhriatpuia C, Ngurthankhumi R, Lalruatsangi E, Lalhmachhuani H. Edible coatings in extending the shelf life of fruits: A review. Indian Journal of Agricultural Research. 2023;57(5):555-558.
19. Aaqil M, Peng C, Kamal A, Nawaz T, Gong J. Recent approaches to the formulation, uses, and impact of edible coatings on fresh peach fruit. Foods. 2024;13(2):267.
20. Poonam JRK, Kumawat P, Prajapat A, Kumawat S. Post-harvest management of fruits and vegetables. Worldwide Trends in Sustainable Agriculture. 2022:148-160.
21. Biswas R, Alam M, Sarkar A, Haque MI, Hasan MM, Hoque M. Application of nanotechnology in food: Processing, preservation, packaging and safety assessment. Heliyon. 2022;8(11):e11795.
22. Ashfaq A, Khursheed N, Fatima S, Anjum Z, Younis K. Application of nanotechnology in food packaging: Pros and cons. Journal of Agriculture and Food Research. 2022;7:100270.
23. Hulkoti NI, Taranath TC. Biosynthesis of nanoparticles using microbes: A review. Colloids and Surfaces B: Biointerfaces. 2014;121:474-483.
24. Willner I, Baron R, Willner B. Growing metal nanoparticles by enzymes. Advanced Materials. 2006;18(9):1109-1120.
25. Vigneshwaran N, Ashtaputre NM, Varadarajan PV, Nachane RP, Paralikar KM, Balasubramanya RH. Biological synthesis of silver nanoparticles using the fungus Aspergillus flavus. Materials Letters. 2007;61(6):1413-1418.
26. Shankar SS, Rai A, Ankamwar B, Singh A, Ahmad A, Sastry M. Biological synthesis of triangular gold nanoprisms. Nature Materials. 2004;3:482-488.
27. Pei H, Guo F, Yang D, Gong W, Zhan G, Wei W, Luo J, Li H, Zhang L. Mechanochemical three-dimensional dynamic shearing for low-carbon scalable synthesis of nanoscale ductile metals. Nano Materials Science. 2026.
28. McHugh TH, Senesi E. Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science. 2000;65(3):480-485.
29. Sharma A, Thakur A, Sharma A, Thakur M, Sharma S, Sharma H, Suhag R. Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables. Journal of Food Science and Technology. 2025;62(3):397-412.
30. Konrad A, Herr U, Tidecks R, Kummer F, Samwer K. Luminescence of bulk and nanocrystalline cubic yttria. Journal of Applied Physics. 2001;90:3516-3523.
31. Rastogi AK. A mini-review practice of formulations of nanoparticles. International Journal of Chemical Synthesis and Chemical Reactions. 2017;3(2):1-7.
32. Dikusar AI, Globa PG, Belevskii SS, Sidel'nikova SP. On limiting rate of dimensional electrodeposition at meso-and nanomaterial manufacturing by template synthesis. Surface Engineering and Applied Electrochemistry. 2009;45:171-179.
33. Patscheider J. Nanocomposite hard coatings for wear protection. MRS Bulletin. 2003;28:180-183.
34. Patil N, Bhaskar R, Vyavhare V, Dhadge R, Khaire V, Patil Y. Overview on methods of synthesis of nanoparticles. International Journal of Current Pharmaceutical Research. 2021;13(2):11-16.
35. Ponon NK, Appleby DJ, Arac E, King PJ, Ganti S, Kwa KS, O'Neill A. Effect of deposition conditions and post-deposition anneal on reactively sputtered titanium nitride thin films. Thin Solid Films. 2015;578:31-37.
36. Manjula NG, Tajunnisa, Mamani V, Meghana CA, Mayegowda SB. Fungal-based synthesis to generate nanoparticles for nanobioremediation. In Green nanoremediation: Sustainable management of environmental pollution. Springer International Publishing; 2023:83-108.
37. Iravani S. Green synthesis of metal nanoparticles using plants. Green Chemistry. 2011;13(10):2638-2650.
38. Ealias AM, Saravanakumar MP. A review on the classification, characterisation, synthesis of nanoparticles and their application. IOP Conference Series: Materials Science and Engineering. 2017;263:032019.
39. Das S, Srivastava VC. Synthesis and characterization of ZnOMgO nanocomposite by co-precipitation method. Smart Science. 2016;4(4):190-195.
40. Qureshi H, Khan SJ, Salman M, Kalim M, Khan A, Shahjehan A. Post-harvest technologies for handling operations of fruits. Journal of Advances in Nutrition Science and Technology. 2023;3:24-40.
41. Lu J, Charles MT, Vigneault C, Goyette B, Raghavan GSV. Effect of heat treatment uniformity on tomato ripening and chilling injury. Postharvest Biology and Technology. 2010;56(2):155-162.
42. El-Gioushy SF, El-Masry AM, Fikry M, El-Kholy MF, Shaban AE, Sami R, Algarni E, Alshehry G, Aljumayi H, Benajiba N, et al. Utilization of active edible films (chitosan, chitosan nanoparticle, and CaCl 2 ) for enhancing the quality properties and the shelf life of date palm fruits (Barhi cultivar) during cold storage. Coatings. 2022;12:255.
43. Elik A, Yanik DK, Istanbullu Y, Guzelsoy NA, Yavuz A, Gogus F. Strategies to reduce post-harvest losses for fruits and vegetables. International Journal of Scientific and Technological Research. 2019;5(3):29-39.
44. Durán N, Durán M, De Jesus MB, Seabra AB, Fávaro WJ, Nakazato G. Silver nanoparticles: A new view on mechanistic aspects on antimicrobial activity. Nanomedicine: Nanotechnology, Biology and Medicine. 2016;12(3):789-799.
45. Kanwar P, Rana P, Swaroop MV, Naveen, Kumar S. Nano-technology enhanced edible coating application on climacteric and non-climacteric fruits: A review. International Journal of Advanced Biochemistry Research. 2024;8(6):58-68.
46. Gardesh ASK, Badii F, Hashemi M, Ardakani AY, Maftoonazad N, Gorji AM. Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz. LWT -Food Science and Technology. 2016;70:33-40.
47. No HK, Meyers SP, Prinyawiwatkul W, Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science. 2007;72(5):R87-R100.
48. Alvarez MV, Palou L, Taberner V, Fernández-Catalán A, ArgenteSanchis M, Pitta E, Pérez-Gago MB. Natural pectin-based edible composite coatings with antifungal properties to control green mold and reduce losses of 'Valencia' oranges. Foods. 2022;11:1083.
49. Aadil KR, Mussatto SI, Jha H. Synthesis and characterization of silver nanoparticles loaded poly (vinyl alcohol)-lignin electrospun nanofibers and their antimicrobial activity. International Journal of Biological Macromolecules. 2018;120:763-767.
50. Bruna T, Maldonado-Bravo F, Jara P, Caro N. Silver nanoparticles and their antibacterial applications. International Journal of Molecular Sciences. 2021;22(13):7202.
51. Dholariya PK, Borkar S, Borah A. Prospect of nanotechnology in food and edible packaging: A review. The Pharma Innovation Journal. 2021;10(5):197-203.
52. Zorraquín-Peña I, Cueva C, Bartolomé B, Moreno-Arribas MV. Silver nanoparticles against foodborne bacteria. Effects at intestinal level and health limitations. Microorganisms. 2020;8(1):132. International Journal of Advanced Biochemistry Research https://www.biochemjournal.com 26174707, 2026, SP 10(9), Downloaded from https://www.doi.org/10.33545/26174693.2026.v10.i9Sq.10025 by International Journal of Advanced Biochemistry Research on [19/09/2026]. See the Terms and Conditions (https://www.biochemjournal.com) for rules of use; OA articles are governed by the applicable Creative Commons License
53. Chandirika JU, Selvi ST, Annadurai G. Synthesis and characterization of silver nanoparticle using Melia azedarach for vegetable coating and antibacterial activity. Journal of Innovations in Pharmaceutical and Biological Sciences. 2018;5(2):38-42.
54. Mohammed AM, Mohammed M, Oleiwi JK, Ihmedee FH, Adam T, Betar BO, Gopinath SCB. The anticancer, antioxidant, and antimicrobial properties of zinc oxide nanoparticles: A comprehensive review. Nano TransMed. 2025;4:100097.
55. Gandhi S, Ghosh M. Dual-functionalized zinc oxide nanoparticles-polyphenol-chitosan coatings for synergistic antioxidant and antimicrobial preservation of sapota. Food Biophysics. 2025;20(3).
56. Sirelkhatim A, Mahmud S, Seeni A, et al. Review on zinc oxide nanoparticles: Antibacterial activity and toxicity mechanism. Nano-Micro Letters. 2015;7:219-242.
57. Hmmam I, Ali MAS, Abdellatif A. Alginate-based zinc oxide nanoparticles coating extends storage life and maintains quality parameters of mango fruits "cv. Kiett". Coatings. 2023;13(2):362.
58. Dai L, Wang X, Zhang J, Li C. Application of chitosan and its derivatives in postharvest coating preservation of fruits. Foods. 2025;14(8):1318.
59. Hafids S, Utami CR, Singapurwa NMAS. Effect of chitosanbased edible coating on the quality and shelf life of fresh strawberries. Agricultural Power Journal. 2025;2(4):14-28.
60. Kester JJ, Fennema OR. Edible films and coatings: A review. Food Technology. 1986;40(12):47-59.
61. Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of protein-based films and coatings for food packaging: A review. Polymers. 2019;11(12):2039.
62. Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Current Research in Food Science. 2024;8:100720.
63. Li Y, et al. Nano-coatings for food preservation. In Nanotechnology in food industry. Academic Press; 2020:127152.
64. Barik M, BhagyaRaj GVS, Dash KK, Shams R. A thorough evaluation of chitosan-based packaging film and coating for food product shelf-life extension. Journal of Agriculture and Food Research. 2024;16:101164.
65. Mokhtari I, Moumou M, Mokhtari C, Harnafi M, Milenkovic D, Amrani S, Harnafi H. Nutritional composition and effect of loquat fruit (Eriobotrya japonica L. var. Navela) on lipid metabolism and liver steatosis in high-fat high-sucrose diet-fed mice. Preventive Nutrition and Food Science. 2024;29(3):256.
66. Shah S, Hashmi MS. Chitosan-aloe vera gel coating delays postharvest decay of mango fruit. Horticulture, Environment, and Biotechnology. 2020;61:279-289.
67. Begum L, Ahmed M, Rahman A, Rahman H, Arfin S, Akter N, Islam T. Changes of postharvest nutritional quality and antioxidant enzymes in 'Haribhanga' mango by aloe vera gel with chitosan and coconut oil coating during ambient storage. Journal of Horticultural Research. 2023;31(2):79-96.
68. Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Critical Reviews in Food Science and Nutrition. 2019;59(15):2467-2480.
69. Zhang R, Hoffmann T, Tsotsas E. Novel technique for coating of fine particles using fluidized bed and aerosol atomizer. Processes. 2020;8(12):1525.
70. Ben-Yehoshua S. Gas exchange, transpiration, and the commercial deterioration in storage of orange fruit. Journal of the American Society for Horticultural Science. 1969;94:524-528.
71. Kumar N, Pratibha, Prasad J, Yadav A, Upadhyay A, Shukla SN, Trajkovska Petkoska A, Suri H, Gniewosz M, Kieliszek M. Recent trends in edible packaging for food applicationsPerspective for the future. Food Engineering Reviews. 2023;15:718-747.
72. Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, Tian W, Xiao J. Biopolymer-based functional films for packaging applications: A review. Frontiers in Nutrition. 2022;9:1000116.
73. Duguma HT. Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life. International Journal of Food Science & Technology. 2022;57(3):1353-1366.
74. Anean HA, Mallasiy LO, Bader DM, Shaat HA. Nano edible coatings and films combined with zinc oxide and pomegranate peel active phenol compounds to extend the shelf life of minimally processed pomegranates. Materials. 2023;16:1569.
75. Dhital R, Joshi P, Becerra N, Umagiliyage A, Chai T, Kohli P. Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations. LWT - Food Science and Technology. 2017;80:257-264.
76. Liu R, Liu D, Liu Y, Song Y, Wu T, Zhang M. Using Technology. 2017;52:2018-2030.
77. Mari A, Fafalis C, Krokida M. Evaluation of edible coatings from components from Chlorella vulgaris and comparison with conventional coatings. Coatings. 2024;14(5):621.
78. International Symposium on Pomegranate and Minor Mediterranean Fruits 1349. International Society for Horticultural Science; 2022:669678.
79. Pols S, Van de Poel B, Hertog MLATM, Nicolaï BM. The regulatory role of nitric oxide and its significance for future postharvest applications. Postharvest Biology and Technology. 2022;188:111869.
80. Qin S, Xiang S, Eberle B, Xie KY, Grunlan JC. High moisture barrier with synergistic combination of SiOx and polyelectrolyte nanolayers. Advanced Materials Interfaces. 2019;6(16).
81. Raj D, Senapati AK, Patel NL. Recent advances in post harvest handling of horticultural crops. In Commercial horticulture. 2016:371-389.
82. Shankar K, Annu T, Haokip SW, Sheikh KHA. An overview for increasing shelf life of fruits, vegetables and flowers. Indian Farmer. 2020;7(1):10-15. International Journal of Advanced Biochemistry Research https://www.biochemjournal.com 26174707, 2026, SP 10(9), Downloaded from https://www.doi.org/10.33545/26174693.2026.v10.i9Sq.10025 by International Journal of Advanced Biochemistry Research on [19/09/2026]. See the Terms and Conditions (https://www.biochemjournal.com) for rules of use; OA articles are governed by the applicable Creative Commons License
83. Wang Y, Arandiyan H, Scott J, Bagheri A, Dai H, Amal R. Recent advances in ordered meso/macroporous metal oxides for heterogeneous catalysis: A review. Journal of Materials Chemistry A. 2017;5:8825-8846. How to cite this article: Sushank, Rajput V, Garima, Baloda S, Sharma VK, Saksham, et al. Edible coatings and nanotechnology: Emerging strategies for extending fruit shelf-life and enhancing postharvest. International Journal of Advanced Biochemistry Research. 2026;SP 10(9):1427-1438. doi: https://w ww.doi.org/10.33545/26174693.2026.v10.i9Sq.10025