**3. Nano edible coatings**

Presently edible coatings are being developed using organic nanomaterials which are effective in maintaining post-harvest quality and controlling crop loss. The most explored nanoparticles in fruits are zinc oxide, silver, and chitosan, considering their high antimicrobial activity and stability (**Figure 1**). However, other nanoparticles such as Fe, TiO2, cerium oxide, and Cu have been used in various sectors of the food industry.

A very effective strategy is to elaborate edible coatings consisting of nanoparticles mixed with organic and inorganic materials producing nanocomposites. The organic nano coatings are chitosan, Alginate, nano liposome, colloidosomes, casein micelles,

**Figure 1.**

*Applications for nanotechnology in agriculture, food processing, and packaging.*

and nano cochleate, however, inorganic coating materials are nano silver, gold, silicon dioxide, TiO2, nano Fe, ZnO, and carbon nanotube.
