Purple-fleshed dragon fruit is gaining popularity worldwide due to its distinctive characteristics and health benefits. This climbing cactus, introduced to humid tropical climates, presents challenges in assessing fruit quality. The dynamic transformations in fruit color, bioactive compounds, and textural attributes across 11 developmental stages from 10 to 32 days after flowering under humid tropical conditions were studied. Color analysis revealed significant intensification of red-violet hues, with L* values decreasing by 14.74% and a* values increasing from −8.14 to 32.96. The color transformation is initiated in the pulp at 25 days and the peel at 27 days after flowering. Betalain synthesis commenced after 20 days with rapid accumulation between 25 and 32 days, correlating with color development. Antioxidant activity increased from 79.38% at 10 days to 86.76% at 20 days, followed by a steady decline. Phenolic content peaked at 121.40 mg gallic acid equivalent per 100 g at 25 days before declining, while the flavonoid content decreased with the advancement of fruit development. Concurrent reduction in peel thickness and fruit firmness was also observed. These findings show that purple-fleshed dragon fruit can adapt well to humid tropical conditions, with a 32-day developmental cycle, offering vital insights into quality and maturation phases.

Fruits and vegetables are affected by postharvest diseases and physiological processes such as transpiration and respiration after harvest, leading to significant quality losses during transportation and storage. To control postharvest diseases and extend shelf life, synthetic fungicides are commonly used. However, the extensive use of these chemicals raises concerns about potential health risks, environmental impact, and the development of fungicide-resistant pathogens. Therefore, alternative approaches, such as edible coatings with plant extracts, essential oils and nanoparticles loaded with plant extracts are explored to address these challenges while maintaining quality and safety of fresh fruits and vegetables. Nanoparticles loaded with essential oils or plant extracts are synthesized using ionic gelation method, spontaneous emulsification, phase inversion temperature, emulsion inversion point, and solvent displacement methods etc. Nanoparticle enriched edible coating delivers plant compound gradually over time. This controlled release provides a consistent and long-lasting effect, effectively inhibiting microbial growth, slowing nutrient degradation, and reducing oxidative stress on the produce. The nanoscale size of these particles increases their surface area, enhancing their adhesion to the surface of fruits or vegetables. This results in a more efficient barrier against moisture loss and gas exchange, further preserving the quality and extending the shelf life of the produce. The synergistic effects of the nano-reinforced matrices show promising results in reducing post-harvest losses while maintaining food safety standards. This innovative approach holds immense potential for revolutionizing the postharvest management of fruits and vegetables by offering a safer, more sustainable alternative to synthetic fungicides. Future research should focus on optimizing the formulation and scalability of nanoparticle-enriched edible coatings, evaluating their efficacy across diverse produce types, and assessing their long-term safety and environmental impact. This review examines the current developments in edible coating technology, focusing on various plant extracts, essential oils, and nanoparticles loaded with plant extracts enriched edible coating for extending shelf life and preserving the quality of fruits and vegetables.