ABSTRACT
In this fast-paced world, fresh-cut produce occupies high importance as both the partners are working, and preparing daily fresh vegetables is a task, which has given rise to usage of fresh-cut produce and its industry. Maintaining the quality of the fresh produce is a challenge as normal physiological and biochemical processes occur continuously and is enhanced by the wounding procedure. Wounding increases respiration rate, ethylene production in most of the produce, enhances cell wall deterioration while it is also dependent on harvest maturity and sanitizing treatment. Nanotechnology, with its advanced tools finds vast application in fresh produce shelf-life and value chain management in terms of application of nanoparticles for diseases control, packaging, controlling of growth of microorganisms, and development of nanosensors for continuous monitoring of the quality and spoilage.
