ABSTRACT Turmeric ( Curcuma longa ) has a polyphenolic component called curcumin, which has potential applications in the treatment of horticulture crop post‐harvest illnesses. This review looks into curcumin's potential as an edible coating to increase the shelf life of fruits and vegetables. To guarantee the purity and efficacy of curcumin, a variety of extraction techniques are assessed, including solvent and supercritical fluid extraction. Its direct use is restricted by issues with its insolubility, stability, and bioavailability. However, the stability, solubility, and antibacterial effectiveness of curcumin have been greatly enhanced by developments in nano formulation and polymeric nanoparticles. Curcumin can efficiently target plant pathogens, such as bacteria, fungi, and pests that cause post‐harvest spoiling. Nanocurcumin used in combination with biopolymer‐based edible coatings can potentially offer a more environmentally responsible alternative to synthetic chemical preservatives, as curcumin is a natural, biodegradable compound derived from C. longa . However, the ecological impact also depends on the type of nanocarrier and preparation method used. The review examines curcumin's potential for synergy with other bioactive chemicals and highlights the necessity of enhancing curcumin delivery systems. These developments ensure longer shelf life and less spoilage in horticulture crops through safer and more efficient post‐harvest management techniques.
Ningombam et al. (Sun,) studied this question.