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Reducing the negative effects of climate change, the application of traditional technologies (chemical pesticides) and environmental problems is what is expected through the application of alternative and sustainable methods in the agri-food sector. One of the concerns in agriculture is the use of synthetic fungicides to control fungal pathogens. Currently, the excessive use of agrochemicals has become a direct threat to the sustainability and productivity of the environment. Various studies point out the main health effects that these products have caused, such as respiratory and cardiovascular disorders, metabolic disorders, cancer, reproductive and neurological dysfunctions, among others. In this sense, the application of technology in food science has grown exponentially in recent years, with one of the main purposes being the search for alternatives that contribute to the reduction of fruit and vegetable waste and the improvement of the control of diseases caused by pathogenic microorganisms.

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Nanotechnology as an Alternative Post-harvest Control Methods

  • 章节

  • 发表日期：

    2025年

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  • Edson Rayón-Díaz,
  • Estefanía Martínez-Batista,
  • Gerónimo Díaz-Cayetano,
  • Luis Ernesto Bautista-Herrera,
  • Juan Antonio Herrera-González,
  • Surelys Ramos-Bell,
  • Porfirio Gutiérrez-Martínez

摘要

Reducing the negative effects of climate change, the application of traditional technologies (chemical pesticides) and environmental problems is what is expected through the application of alternative and sustainable methods in the agri-food sector. One of the concerns in agriculture is the use of synthetic fungicides to control fungal pathogens. Currently, the excessive use of agrochemicals has become a direct threat to the sustainability and productivity of the environment. Various studies point out the main health effects that these products have caused, such as respiratory and cardiovascular disorders, metabolic disorders, cancer, reproductive and neurological dysfunctions, among others. In this sense, the application of technology in food science has grown exponentially in recent years, with one of the main purposes being the search for alternatives that contribute to the reduction of fruit and vegetable waste and the improvement of the control of diseases caused by pathogenic microorganisms.