Table 3.

Application of metal nanoparticles combine with organic materials in fabrication of antimicrobial edible fruits coatings and beneficial effects in extension of fruits shelf-life.

Nanoparticles	Size (nm)	Coatings materials	Fruits	Beneficial effects of final coatings	References
Zinc oxide (ZnO) nanoparticles	35.17	ZnO nanoparticle with chitosan/gum arabic	Banana	Freshness of postharvest fruit was maintained and prolonged shelf-life for >17 days as compared to control (only 12 days) at 35 °C and 54% RH. Exhibited excellent antibacterial activity against various bacteria.	[85]
Zinc oxide (ZnO) nanoparticles	10–40	ZnO/chitosan/gum arabic	Avocado	Coating with ZnO nanoparticles (0.3 w/w %) significantly improve fruit shelf-life for >7 days as compared to uncoated (0nly 4 days). Antimicrobial activity of ZnO preserve the fruit weight, reduces the respiration process and loss of carbon atom in fruits.	[86]
Zinc oxide (ZnO) nanoparticles	–	ZnO nanoparticle with xanthan gum matrix, Poly (ethylene glycols) and sesame oil	Apples and tomatoes	Reduced weight loss and high antibacterial activities due to the protective layer of ZnO reinforced xanthan hybrid system. Enhanced fruits shelf-life >13 days of storage at room temperature.	[82]
Zinc oxide (ZnO) nanoparticles	30–50	ZnO nanoparticle with alginate	Strawberries	Essential physiochemical characteristics of fruits are maintained during 20 days of storage time. Extended shelf-life with microbial safety.	[87]
Zinc oxide (ZnO) nanoparticles	–	ZnO nanoparticle with alginate and chitosan	Guava	Water vapor barrier, mechanical properties and antibacterial properties enhance with the addition of ZnO nanoparticles. Postharvest fruit shelf-life increase up to 21 days as compared to uncoated (only 7 days).	[88]
Zinc oxide (ZnO) nanoparticles	–	ZnO nanoparticle with Soybean protein isolate and cinnamaldehyde	Banana	Delayed in ripening and extended shelf-life >7 days with freshness. Incorporation of nanoparticles enhances antifungal properties 1.25-fold stronger. Significantly inhibited fruit fungus spoilage.	[89]
Silver (Ag) nanoparticles	100–500 nm	Ag nanoparticles with hydroxypropyl Methylcellulose and glycerol	Papaya	Ag nanoparticles (0.25%) exhibited good antifungal activity against Colletotrichum gloeosporioides for >14 days during storage of papaya fruits. Papaya fruit shelf-life increased as compared to uncoated by controlling of water vapor permeability, firmness and weight loss.	[90]
Silver (Ag) nanoparticles	37.01	Silver nanoparticles-polyvinylpyrrolidone (G/CPVP-AgNPs) based glycerosomes	Fresh-cut bell pepper	Coating increases shelf-life for 12 days and did not affect the fruit nature with excellent inhibition of microbial contamination.	[91]
Silver (Ag)-Chitosan nanocomposite	20–40	Ag-chitosan nanocomposites into chitosan coatings at a ratio of 1:40 (w:v)	Fresh-cut melon	Significantly prolong shelf-life by reduced respiration rate. Reduced ethylene concentrations within packages were <0.6 μg L−1 during storage. Maintained fruit firmness, vitamin C concentration even after 13 days of storage.	[92]
Calcium oxide (CaO) nanoparticles	⁓240 nm	Latex coating with the combination of CaO nanoparticles and poly(vinyl acetate–co–vinyl alcohol	Cucumber	Postharvest shelf-life extended up to 24 days at 10 °C. Superoxide radicals from CaO nanoparticles causes bacteria killing and high antimicrobial activity. Latex coating reduces the respiration rate and delaying the degradation effect.	[93]
Montmorillonite		Chitosan films incorporated with Akebia trifoliata Koidz. peel extracts and montmorillonite	Akebia trifoliata	Prolonged shelf-life by the delaying crack and mature of the postharvest fruits during storage time (35 days) at 5 °C. Significantly controlled gas (O2/CO2) by the addition of montmorillonite (0.15%) nanocomposite.	[94]
Nano-SiO2	40–60	Nano-SiO2 based nano film bags (25 × 25 cm2)	Loquat	Extended shelf-life of loquat >12 days. Significantly maintain higher levels of extractable juice and ascorbic acid content with better quality as compared to control fruits.	[95]
Titanium oxide (TiO2) nanoparticles	25.78	TiO2 nanoparticles with chitosan and Carboxymethyl cellulose	Bell pepper	Tensile strength and water barrier properties improved with the incorporation of TiO2 nanoparticles. Significantly inhibited growth of microorganism. Prolonged shelf-life >15 days.	[96]
Titanium oxide (TiO2) nanoparticles	20.38–28.21	TiO2 nanoparticle incorporated into alginate and Aloe vera gel	Tomato	Mechanical and antimicrobial properties improved by the incorporation of TiO2 nanoparticles. Improved shelf-life by significantly reduction in mass loss up to 16th days during storage.	[97]
Titanium oxide (TiO2) nanoparticles	30	Chitosan/titanium dioxide nanocomposite	Mango	Significantly improved moisture retention, maintain firmness, reduced respiration and delayed in fruit ripening during storage up to 20 days.	[98]
Titanium oxide (TiO2) and silver (Ag) nanoparticles	TiO2 < 100 and Ag < 150	Nanocomposite films based on Polylactic acid incorporated with TiO2 and Ag nanoparticle	Mango	Nanocomposite film extended fruit shelf-life to 15 days with good anti-microbial activities. Exhibited significant reduction in weight loss, firmness, vitamin C and total soluble solid content in coated during storage time as compared to uncoated.	[99]
Selenium (Se) and Silver (Ag) nanoparticles	Se (50 ± 15) and Ag (20 ± 15)	Furcellaran and gelatin with the incorporation of Se and Ag nanoparticles	Kiwi (Actinidia arguta)	The addition of Se and Ag nanoparticles in nanocomposite film exhibited strong antibacterial activity. Prolonged the shelf-life as compared to fruit in LDPE films	[100]