Antibacterial coatings: pioneering solutions for maintaining fruit quality and prolonging storability

Antibacterial coatings have emerged as an innovative solution to reduce postharvest losses and extend the shelf life of perishable food products, particularly fresh fruits and vegetables prone to microbial decay during storage, handling and transportation. These coatings create a protective barrier while actively suppressing spoilage microorganisms, thereby preserving nutritional value, safety, and quality, with enhanced storability. This review examines recent advancements in antibacterial coating technologies, highlighting the specific effectiveness of materials such as chitosan for its broad-spectrum antimicrobial properties, pectin for its synergy with natural additives, and bio-based polymers like alginate and gum arabic for their biodegradability. Active agents, including zinc oxide nanoparticles (oxidative stress induction), titanium dioxide nanoparticles (photocatalytic activity), and nanocomposites (enhanced durability), are also critically evaluated. Beyond microbial control, these coatings regulate physiological processes such as moisture retention and respiration, thereby enhancing storability under various postharvest conditions. The review underscores the relevance of these technologies to key stakeholders, growers, distributors, and consumers, by reducing food waste, enhancing sustainability, and ensuring food security. By synthesising current findings, this work identifies practical applications and knowledge gaps, offering insights into the role of antibacterial coatings as a sustainable, cost-effective approach to addressing postharvest challenges in fruits and vegetables.