Minimally processed foods are highly valued for their freshness and nutritional quality but are prone to rapid nutrient degradation and microbial spoilage due to tissue damage during processing. This study investigated the application of green nanotechnology-based edible coatings to improve the nutritional quality and shelf stability of minimally processed apples during refrigerated storage. Chitosan nanoparticle coatings incorporating nanoencapsulated vitamin C, with and without essential oil, were applied to fresh-cut apple samples and compared with uncoated controls and conventional chitosan coatings. Microbiological quality, vitamin C retention, color stability, texture, weight loss, and sensory attributes were evaluated over 14 days at 4 °C. Nano-based coatings significantly reduced microbial growth, enhanced vitamin C retention, delayed browning, improved firmness, and maintained higher sensory acceptability compared to control and conventional coatings (p < 0.05). The combined chitosan nanoparticle and essential oil treatment showed the greatest overall effectiveness. These findings demonstrated that green nanotechnology-based edible coatings represent a promising, sustainable approach for enhancing the nutritional quality and shelf stability of minimally processed foods.