The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality

The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.

Preparation of amphiphilic polyquaternium nanofiber films with antibacterial activity via environmentally friendly microfluidic-blow-spinning for green food packaging applications

Green food packaging plays an important role in environmental protection and sustainable development. Therefore, it is advisable to employ low-energy consumption manufacturing techniques, select environmentally friendly materials, and focus on cost-effectiveness with high production yields during the production process. In this study, an amphiphilic polyquaternium called PBzCl was proposed and synthesized by free radical polymerization of cost-efficient quaternary ammonium salts and methacrylate monomers. Then, biodegradable PCL and PVP were used to rapidly prepare the PBzCl@PCL/PVP nanofiber films via environmentally friendly microfluidic-blow-spinning (MBS). The best antibacterial effect was observed at a PBzCl loading concentration of 13.5%, and the PBzCl@PCL/PVP nanofiber films had 91% and 100% antibacterial rates against Escherichia coli and Staphylococcus aureus, respectively. Besides, the loading of PBzCl improved the water stability of the PCL/PVP nanofiber films, and the films also showed excellent biocompatibility. Overall, PBzCl@PCL/PVP nanofibre films have promising food packaging potential.

Propionate poses antivirulence activity against Botrytis cinerea via regulating its metabolism, infection cushion development and overall pathogenic factors

Botrytis cinerea is a devastating pathogen causing gray mold in fruits and vegetables if not properly managed. Although the mechanisms remain unclear, we previously revealed that the safe food additive calcium propionate (CP) could suppress gray mold development on grapes. The present study reports that sub-lethal dose of CP (0.2 % w/v) could allow growth with substantial reprograming the genome-wide transcripts of B. cinerea. Upon CP treatment, the genes related to fungal methylcitrate cycle (responsible for catabolizing propionate) were upregulated. Meanwhile, CP treatment broadly downregulated the transcript levels of the virulence factors. Further comparative analysis of multiple transcriptomes confirmed that the CP treatment largely suppressed the expression of genes related to development and function of infection cushion. Collectively, these findings indicate that CP can not only reduce fungal growth, but also abrogate fungal virulence factors. Thus, CP has significant potential for the control of gray mold in fruit crops.