Biopolymer-Based Nanocomposites for Controlling Postharvest Loss

In the global quest for sustainable agricultural practices, minimizing postharvest losses has emerged as a critical challenge. Fruits and vegetables can lose their freshness after harvesting for a number of reasons, such as physical harm sustained during the harvesting process, natural loss of moisture, unfavorable conditions of weather, and infestation by numerous pests and microbes. Oxidative processes and microbial growth are the main causes of fresh produce’s decline in quality, freshness, and shelf life (Kumar et al., 2020). The fruits grow, develop, and ripen, and as living components of a plant, they experience constant changes in their chemical, physical, sensory, and biological characteristics. Fruits and vegetables are respiring even subsequently to harvesting, and their shelf life reduces with increased respiration rates (Fonseca et al., 2002). Climate-related fruits, such as apples, bananas, and tomatoes, are especially vulnerable to these consequences, because ripening causes a fast rise in respiration rate that is linked to the generation of ethylene. Increased ethylene production leads to the synthesis of carotenoids and anthocyanins, which in turn causes the breakdown of chlorophyll. Reduced storage life, senescence, and excessive softness are the results of the increased respiration rate. Fruits and vegetables have protective layers called peels and skins. Damage to these layers during harvests and postharvest management can affect natural gases’ exchange, cause water and flavor losses, and raise the possibility of microbial spoiling (Antunes & Cavaco, 2010; Szakiel et al., 2012). Due to the inefficient use of resources during planting, processing, and transportation, postharvest losses jeopardize not just food security but also the ecosystem (Kumar & Kalita, 2017). The conventional/synthetic waxes, such as “polyethylene and petroleum-based” plastics, or coatings with synthetic fungicides, were the main used methods for fruit and vegetable preservation with the goal of preventing postharvest decay and extending shelf life (Iniguez-Moreno et al., 2021). Unfortunately, the widespread use of these traditional remedies gives rise to grave worries about their detrimental consequences on the human and environment health. There has been a noticeable trend in reaction to these worries toward investigating novel preservation techniques that focus on abundant, affordable, biodegradable, and renewable alternatives (Kumar et al., 2020). The recent restrictions imposed on synthetic fungicides and waxes have accelerated the quest for sustainable solutions, emphasizing the need for methods that not only ensure food preservation but also align with principles of environmental responsibility and human well-being.