Related Experiment Video
Updated: May 28, 2026
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017
UV-Curable L(-)-Borneol-Functionalized Antibacterial Hydrogels for Packaging of Fresh-Cut Banana and Cherry Tomato
Jizhong Yuan1, Yaohuang Jiang2, Mengle Liu1
1Key Laboratory of Organosilicon Chemistry and Material Technology, Ministry of Education, Zhejiang Key Laboratory of Organosilicon Material Technology, College of Material, Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, China.
Abstract:
UV-curable L(-)-borneol-functionalized antibacterial hydrogels for packaging fresh-cut banana and cherry tomato (UV-LBs) were designed from L(-)-borneol-functionalized polyurethane acrylate prepolymers (LB-PUAs) and thiol-functionalized PVA (PVA-SH) using a thiol-ene click reaction initiated by UV light. UV-LBs exhibit unique properties, including excellent thermal stability, high mechanical performance and quite high antibacterial efficiency. The initial thermal decomposition temperature (Td5), tensile strength and elongation at break are in the range of 225-240 °C, 1.38-2.05 MPa and 44.4-68.6%, respectively. The antibacterial efficiency of UV-LBs against Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Monilia albican (M. albican) can reach 67.4%, 75.6% and 83.7%, respectively. The storage time of packaged fresh-cut banana and cherry tomato can be extended from 12 h to 30 h and 4 d to 5 d, respectively.
