Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

Abstract The loquat fruit is liked by many people for its rich nutritional value. However, loquats do not tolerate storage during post‐harvest storage and transportation and are prone to spoilage, making their value significantly reduced. The physical, chemical, and biological preservation techniques for loquat are discussed in this work; nevertheless, the conventional preservation techniques have drawbacks, including high costs and a lot of residues. The article reviewed major uses of nanotechnology based on its properties, which are expected to make up for the shortcomings of conventional preservation methods through extending the post‐harvest storage period and improving the post‐harvest quality of fruits and vegetables with the removal of ethylene, antioxidants, and antimicrobials. The article concludes with a summary of the ways that nanotechnology is now helping to improve the quality of loquats after harvest and increase their shelf life. The development of nanotechnology‐related preservation technologies may be very beneficial for post‐harvest fruits and vegetables because of recent advancements in quality control methods and technologies. Nanotechnology is anticipated to become a state‐of‐the‐art substitute for post‐harvest fruit and vegetable storage and transportation.