Figures (2)  Tables (1)

    • Figure 1. 

      Edible coating enhances the life-span of fresh produce.

    • Figure 2. 

      Illustration of the types and sources of biopolymers.

    • Sr. No.Main componentActive component
      or NP's      		Targeted fruit/
      vegetable      		Effects/significanceReferences
      1Chitosan/chitinSilver NPsCantaloupesEnhanced antimicrobial activity and greater antibacterial effects.[40]
      2Cassava starchZinc oxide NPsFresh-sliced OkraBetter product quality and improved packaging characteristics.[41]
      3CarrageenanZinc oxide NPsMangoShelf life increased up to 19 d[42]
      4Sodium alginateCitral nano-emulsionsPineapples(1) Enhanced antimicrobial activity,
      (2) Improved colour quality,
      (3) Less respiration ability.      		[43]
      5Polyvinyl pyrrolidone/glycerosomesSilver NPsFresh-cut bell pepperAntibacterial and biocidal effect and shelf life enhancement.[44]
      6Carboxymethyl cellulose (CMC) and Guar gum
      		Silver NPsStrawberry(1) Antimicrobial activity on gram-positive and gram-negative bacteria including fungi,
      (2) Strawberries packed in antimicrobial coatings lose less weight overall than non-coated strawberries.      		[45]
      7PectinMagnesium NPsCherry tomatoEnhanced shelf life of cherry tomato[46]
      8Polyvinyl alcolhol (PVA)Chitosan nanoparticlesMangoes(1) Improved antifungal activity,
      (2) Shelf life enhance upto 20 d.      		[47]
      9Cellulose nanofibrils (CNF)Nano-celluloseSpinach(1) Retentions of texture, appearance, chlorophyll and color,
      (2) Moisture content retention after three days storage at 25 °C      		[48]

      Table 1. 

      Nano composites coatings and their quality parameters for fresh produce.