Nano Edible Coatings in Horticultural Crops: A Novel Approach for Postharvest Quality and Shelf-Life Extension
This PPT focuses on the role of nano edible coatings as an advanced postharvest technology for improving the shelf life and quality of horticultural crops. It begins by highlighting the magnitude of postharvest losses in fruits and vegetables, particularly in India, where a significant proportion of produce is lost due to inadequate infrastructure, high respiration rate, moisture loss, and microbial spoilage. The presentation emphasizes the urgent need for innovative technologies to reduce postharvest losses and ensure food security.
The concept of nanotechnology is introduced, including its definition, historical background, and unique properties of nanoparticles such as high surface-to-volume ratio and enhanced physicochemical activity. The PPT explains why nanotechnology is increasingly important in postharvest management, especially as many conventional chemicals are costly, phytotoxic, or likely to be restricted due to environmental concerns.
The core of the PPT discusses nano edible coatings, which are ultra-thin layers formed by incorporating nanoparticles, nanoemulsions, or nanocomposites into edible coating materials. Conventional edible coatings based on polysaccharides, proteins, and lipids are described, along with their limitations such as excessive thickness, restricted gas exchange, rancidity, and development of off-flavours. Nano coatings overcome these limitations by providing better gas and moisture barriers while maintaining internal fruit physiology.
Various nano-based systems are explained, including nanoemulsions, nanocomposites, nanosensors, and antimicrobial nanoparticles such as nano silver, zinc oxide, and titanium dioxide. Their roles in controlling microbial growth, degrading ethylene, improving mechanical strength, and enhancing barrier properties are discussed. The PPT also covers coating application methods and highlights sprayable nano-coating technologies developed using plant-derived compounds.
Case studies presented in the PPT demonstrate the practical application of nano edible coatings in crops such as okra and bell pepper. Results show improved shelf life, reduced physiological loss in weight, better texture retention, lower microbial decay, and improved marketability under ambient and cold storage conditions. The combined use of natural coatings (e.g., gum Arabic) with nanoparticles showed superior results compared to single-component coatings.
Finally, the PPT outlines the advantages, limitations, and future prospects of nano edible coatings. While they offer significant benefits such as controlled release of functional agents, reduced chemical usage, and environmental friendliness, concerns related to cost, measurement difficulties, and potential toxicity are highlighted. The presentation concludes that further research, standardization, and safety evaluation are essential for the sustainable adoption of nano edible coatings in horticulture