Journal of Advances in Biology & Biotechnology

Conventional preservation techniques have obvious limitations, and postharvest losses of fruits and vegetables, which can reach 40% worldwide, endanger farmers' livelihoods, food security, and the environment. This review looks at nanotechnology for managing postharvest diseases. This review examines nanotechnology-based approaches reported for disease management, quality maintenance and shelf-life extension. From Feynman's 1959 concept to silver nanoparticles (AgNPs), nanocomposite coatings, nano-encapsulation, and nanocellulose films, nanotechnology has advanced. Engineered nanomaterials (1–100 nm) in agriculture facilitate early disease detection, plant protection, and targeted pesticide delivery. It considers nanoparticle synthesis through chemical, physical and biological routes; antimicrobial mechanisms; nanoemulsions; edible and biopolymer nanocomposite coatings; micro- and nanobubbles; active and smart packaging; and nanosensors integrated with artificial intelligence and the Internet of Things. Chemical, physical, and biological processes are used to create nanoparticles (NPs). Green synthesis is considered more environmentally friendly. NPs affect microorganisms by damaging their membranes, producing reactive oxygen species (ROS), and interfering with their DNA, enzymes, and biofilms. They also offer controlled release and a gas barrier. Mangoes coated with zinc oxide (ZnO) and corn starch remained fresh for seven days, compared to four days for uncoated fruit. After ten days, the disease incidence in bananas was reduced to less than 10% by zein-encapsulated thymol, compared to 60% in untreated fruit.  ZnO and AgNPs, micro- and nanobubbles, chitosan and biopolymer nanocomposites, and nanoemulsions were examined. Four kiwifruit rot fungi were totally inhibited by AgNPs at 75 ppm (parts per million), and cucumber rot was decreased by clove and black seed oil nanoemulsions. Shelf life is increased by smart and active packaging. For 14 days, plum tomatoes were kept firm by ZnO-modified polyethylene films. Nanosensors coupled with artificial intelligence (AI) and the Internet of Things (IoT) detect early spoilage. A sustainable substitute for chemical preservatives is provided by nanotechnology. It is necessary to address toxicity, NP migration into food, regulation, cost, and the absence of standardised testing. Future research should concentrate on cost-benefit analysis, smart responsive coatings, and safety studies.