ABSTRACT
Nanotechnology is one of the emerging technologies in the science field. The food chain system in horticulture is very complex because of the varied characteristics, such as being highly perishable. As horticulture produce has various health benefits, gradually, the consumption rate is improving. Usually, fruits and vegetables are consumed in two forms, that is, both fresh and processed. Nowadays, consumers are being attracted to minimally processed fruits and vegetables due to changes in lifestyle. Despite that, the main challenge for industries using minimal processing is extending the shelf life of produce. Fresh fruits and vegetables have a shorter shelf life, and their color, flavor, firmness, and moisture content are affected if not stored under proper conditions; this leads to a rejection of produce and wastage of food. In order to avoid wastage, different kinds of technologies and advancements have been discovered to enhance the shelf life of produce. Nanotechnology is one of them; currently, it is applied in the horticulture industry not only for packaging and extending the shelf life of produce but also for improving its quality and safety. In this sense, the promising application of nanotechnology in order to enhance the shelf life of minimally processed horticulture produce is discussed in this chapter.
