Application of nanobubbles in post-harvest management: A comprehensive review

Abstract

Nanobubbles, defined as gas-filled cavities less than 200 nm in diameter, have emerged as a novel technology in agriculture and food science. Their unique physicochemical properties, such as high surface charge, long residence time in liquids, and ability to generate reactive oxygen species, make them promising for post-harvest management. This review synthesizes recent advances in the application of nanobubbles across the post-harvest chain, including washing, disinfection, preservation, and quality enhancement of fruits, vegetables, and grains. The paper discusses mechanisms of microbial inactivation, ethylene degradation, and enhanced oxygenation, which contribute to extending shelf life and reducing losses. Case studies highlight the effectiveness of nanobubble treatments in reducing spoilage organisms and pesticide residues while maintaining nutritional and sensory quality. Challenges related to scalability, standardization, and regulatory approval are also addressed. The review concludes with future directions, focusing on integrating nanobubbles with cold storage, smart packaging, and sustainable food systems.