Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns

For a long time, classical food preservation methods have been employed to control deterioration in fruits and vegetables. However, these methods exhibit several limitations and may not be entirely successful in managing food waste. Lately, nanotechnology has emerged as a novel approach to compensate for the disadvantages of currently used methods. Eventually, nanotechnology utilization is still in its infancy and requires rigorous evaluation. In this review, we aimed to explore the efficacy of nanotechnology in preserving fresh produce and highlight its potential applications. Apparently, various nanoparticles applied during pre or postharvest significantly extended the shelf life of fruits and vegetables. Choosing the appropriate nanoparticles and mode of application might significantly impact their effectiveness. Yet, concerns regarding nanoparticles' safety and commercial availability could hinder their broad applications. In summary, nanoparticles alone or combined with classical methods hold promise in preserving fresh produce, but more efforts are required to advance their practical usage.