Edible nanoparticle coating materials were developed from sweetpotato peel tissue combined with sodium alginate and tested for their efficacy in reducing sweetpotato and potato postharvest deterioration. The bio-based nanoparticle coatings applied as thin films to the surface of sweetpotato roots and potato tubers reduced postharvest weight loss and respiration rate. The sweetpotato peel-based nanoparticle coating formulations included 1% and 2% sodium alginate. To enhance the structural integrity of the coatings, they were cross-linked by immersion in a 1% calcium chloride solution. The crosslinked formulations significantly outperformed non-crosslinked coatings and uncoated samples by minimizing weight loss (to below 2.0%–4.0% versus 3.5%–6.5% in controls) and decreasing respiration rates (to 5-13 mL CO₂/kg·h versus 7-20 mL CO₂/kg·h in controls) over extended storage periods. The enhanced performance is attributed to the formation of a dense, mechanically robust coating matrix. Sweetpotato peel tissue nanoparticles combined with sodium alginate and crosslinked with calcium chloride offer promise as sustainable coating materials for reducing fresh produce postharvest deterioration
