Fruits and vegetables are an integral part of our diet attributed to their appealing taste, flavor, and health-promoting characteristics. However, due to their high-water activity, they are susceptible to microbial spoilage and diseases at any step in the food supply chain, from pre-harvest treatment to post-harvest storage and transportation. As a result, food researchers and engineers are developing innovative technologies that can be used to reduce the loss of fruits and vegetables on-farm and during postharvest processing. The purpose of this study was to gather and discuss the scientific data on the disease-suppressive activity of nanoparticles against plant pathogens. The progress and limitations of innovative approaches for improving nanoparticles' efficiency and dependability have been studied to develop effective substitutes for synthetic chemical fungicides and pesticides, in managing disease in fruits and vegetables. The findings of this study strongly suggests that nanotechnology has the required ability for disease suppression in fruits and vegetables. Applications of specific nanoparticles under specified conditions can enhance nutrition delivery to plants, provide better antibacterial and disease suppression activity. Nanoparticles can also lessen the quantity of agrichemicals/metals released into the environment as compared to standard formulations, which is one of the most impressive advances.
Keywords: Disease suppression; fruits and vegetables; nanoparticles; nanotechnology; plant disease; plant pathogen.