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Nanoparticles in fruits: Know the benefits

In an attempt to remedy the growing scarcity and loss of food due to the failures that occurred in the post-harvest stages, the nanoparticles have been widely used as an alternative technology for preserving the useful life of fruits and vegetables, through their biocidal and chemical characteristics. decreased breathing rate, which leads to a delay in the ripening of food.

Benefits of nanoparticles when applied in post-harvest

Brazil is one of the main producers of fruits and vegetables in the world.

However, it is estimated that, between the harvest stage until the product arrives at the consumer's table, losses of up to 40% of the fruits and vegetables produced occur.


For this reason, TNS has been developing chemical solutions that offer improvements both for agricultural production and for the post-harvest stage, in order to add productivity and conservation through nanoparticles.

Read more: TNS is elected the Startup number # 1 in the Agro segment

Economic impact on the fruit and vegetable production process

The demand for healthy food is constantly increasing the consumption of fruits and vegetables due to the human health benefits that these foods provide.

However, these products are considered perishable and have a limited useful life, resulting in significant loss rates during transport and sale to the final consumer, decreasing their availability to consumers and increasing their selling price.

Taking into account the production process, the estimated losses can occur at different stages of the chain and are considered of extreme importance for the analysis of the economic impacts on the goods and services market, where these are no longer incorporated into the product until the final stage arrives.

Read more: Biologicals in agribusiness: Know the chemistry behind

Losses of food in the stages of the production process

The lack of knowledge of the physiological processes of the fruits, adequate infrastructure and distribution logistics, are considered the main factors responsible for the high level of post-harvest losses observed in the country.

However, the losses that occur through deterioration, contamination and changes in the nutritional composition of the food matter, require a better understanding of the phenomena of food transformation, as well as more accurate methods of measurement or prevention.

Read more: Revella®: Rapid detection of Salmonella in the protein chain

Insufficient conservation technologies

In view of the growing reality of food scarcity and loss / waste due to failures in the logistics and post-harvest stages, it is clear that refrigeration together with conventional packaging, even though conservation technologies are most used in the marketing chain of these goods because they have lower costs, do not become sufficient to avoid losing these steps.

Yet, technologies through nanoparticles they have been developed in order to improve, preserve and prolong the useful life of fruits and vegetables.


Post-harvest losses

This term includes the disappearance or non-use of the food, which can be measured by the measures quantitative, which correspond to the reduction in the weight of the food due to loss of water, dry matter, improper handling and accidental losses, and by qualitative, which involve quality standards, including loss of taste, aroma, deterioration in texture and appearance and nutritional, due to metabolic reactions.

Loss reduction methods

The main steps can be considered with a view to minimizing losses in perishable products, which involve:

  1. The maintenance of the physical and physiological integrity of the detached living organ of the plant, where the losses are the result of aggressions to its integrity;
  2. Extending the useful life (within certain limits) by manipulating the physiological state of the material or by providing optimal atmospheric conditions;
  3. Material for storage, which must be completely healthy and at the ideal stage of maturation.

The fast ripening of the fruits due to the production of ethylene and the contamination by microorganisms, mainly fungi and bacteria, through mechanical injuries, are causes that limit the useful life of the products and that can be controlled with the use of good practices or advanced technologies.

Read more: Microbiological quality control in food industries

Can TNS nanoparticles be a solution?

Nanoparticles, because they have biocidal activities, are able to reduce the incidence of these pathogens, ensuring the quality of fruits and vegetables for longer.

And when applied via coating films, it decreases the respiration rate and can be an alternative to delay the ripening of post-harvest food, ensuring a final product with higher quality for a longer time.

Read more: Elements - Traces of nanoparticles in horticulture


TNS aims to constantly invest in cutting-edge technologies to offer quality inputs that add productivity and profitability to agricultural producers.

Our nanoparticles are compatible with several molecules with a focus on ensuring synergy between assets aimed at the development of plants and the biocidal action that help in the control of pathogens at various stages of the food production chain.

Talk to our experts

Want to know how we can help? Access our services page and get to know our technology solutions that we offer for agribusiness.

Get in touch with our specialist and together we can offer productive quality with sustainability for the agro market.

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