Post-harvest loss of horticultural crop accounts up to 30% due to physico-mechanical factors. There are several treatment technologies which are used for post-harvest quality retention as well as extension of shelf life to reduce post-harvest lost. However, it can be noted that most of the technique used are based on chemical and hence pose health and eco concerns. Using of such chemicals as treatment on horticultural produce is discouraged by the scientific communities and this also resulted in strict regulations and monitoring laws by the quality control organizations. Curcumin based nanoformulation is an eco-friendly, biocompatible edible coating treatments having potential effect on controlling microbes. Curcumin based nanoformulation edible coating, when applied on post-harvest horticultural crops such as fruits and vegetables extend their shelf life and marketability value. The edible coating positively affects physiological (respiration rate, ethylene evolution rate), physical (moisture retention, glossiness, appearance, firmness) and biochemical (cell wall degrading enzymes) aspects of crops. Recent advances in the field have now enabled growers to intelligently apply this edible coating in other to protect their post-harvest crops and maximizing the retention period. Nano edible coatings give horticultural produce distinct and improved properties as compared to other chemical treatment. This technology allows incorporation of hydrophilic and lipophilic substances in addition to its antimicrobial and antioxidant properties, during storage period to increase shelf life.