A carboxymethyl cellulose-based hydrogel sensor that can monitor surface compressive force and blue light-activated antibacterial properties in real time, used for preserving loquats

Key Points

• The hydrogel sensor effectively monitors surface compressive force, enhancing preservation methods for loquats.
• Real-time monitoring showcases antibacterial properties activated by blue light, achieving superior safety.
• Assessment using carboxymethyl cellulose-based hydrogels shows promising results in food preservation.
• These findings suggest significant potential for improving food safety protocols, requiring further investigation.