Author(s) :

Sanjana Goyal.

Volume/Issue :

Abstract :

Food, horticulture, agriculture, and food science are among the industries that are using nanotechnology more and more to preserve fruits and vegetables. Cost and inadequate shelf-life improvement are two disadvantages of conventional approaches. By extending these products' shelf lives, nanotechnology can reduce manufacturing and post-harvest losses. Because of their special properties, nanoparticles are important in food packaging and storage as they improve food quality and lower the rates at which oxygen, water vapour, and relative humidity are transmitted.

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