What question did this study set out to answer?

The aim is to evaluate a clove essential oil-loaded chitosan and beta cyclodextrin metal-organic frameworks composite as a preservative for cherry tomatoes.

March 10, 2026Journal of the Science of Food and Agriculture1 citations

Enhanced preservation effects of clove essential oil‐loaded chitosan/beta cyclodextrin metal organic frameworks (β‐ CD ‐ MOFs ) composite coating on cherry tomatoes

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YWYing WangTianjin University of Commerce YDYi‐Tong DuTianjin University of Commerce WYWen‐Bo YanTianjin University of Commerce

Key Points

The aim is to evaluate a clove essential oil-loaded chitosan and beta cyclodextrin metal-organic frameworks composite as a preservative for cherry tomatoes.
Constructed a CEO-loaded CS/β-CD-MOFs composite coating.
Evaluated the composite coating on cherry tomatoes stored at 25 °C.
Conducted physicochemical analysis, electronic eye color detection, and texture profile analysis (TPA).
The CS-CEO/MOFs-H coating significantly delayed spoilage compared to control and other groups.
Increased recognition index from −3 (day 0) to 97–98 (days 6–21), showing reduced ripening.
Slowed hardness decline and maintained higher levels of soluble sugar, vitamin C, and titratable acid, extending shelf life to 21 days.

Abstract

Abstract BACKGROUND Cherry tomatoes are prone to postharvest deterioration and spoilage at room temperature, whereas chemical preservatives pose safety and environmental risks. Clove essential oil (CEO) has excellent antibacterial activity but is limited by high volatility, poor water solubility and dosage sensitivity. Cyclodextrin metal‐organic frameworks (β‐CD‐MOFs) can improve CEO stability, but their poor processability and aqueous dispersibility hinder fruit preservation applications. Chitosan (CS), a natural hydrogel with film‐forming and antibacterial properties, offers an ideal matrix to address these limitations. RESULTS A CEO‐loaded CS/β‐CD‐MOFs composite coating (CS‐CEO/MOFs) was constructed and evaluated on cherry tomatoes stored at 25 °C via physicochemical analysis, electronic eye color detection and texture profile analysis (TPA). Compared with control, CS and high‐concentration CEO‐chitosan (CS‐CEO‐H) groups, high‐concentration CS‐CEO/MOFs (CS‐CEO/MOFs‐H) delayed spoilage. Principal component analysis of electronic eye data showed the recognition index (a parameter reflecting the distinguishability of color characteristics among groups) increased from −3 (day 0) to 97–98 (days 6–21), indicating distinct inter‐group ripening rate differences. TPA results indicated CS‐CEO/MOFs‐H slowed hardness decline (effect positively correlated with hydrogel concentration) and maintained higher soluble sugar, vitamin C and titratable acid contents, as well as reduced weight loss, extending room‐temperature shelf life to 21 days. CONCLUSION The CS‐CEO/MOFs coating combined the gas barrier property of CS and the controlled release capability of β‐CD‐MOF, forming a synergistic fresh‐keeping mechanism. As a safe, natural preservative, it provides a promising solution to reduce cherry tomato postharvest losses and lays a foundation for the development of plant‐derived composite preservatives with controlled‐release and gas barrier synergistic properties. © 2026 Society of Chemical Industry.

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Cite This Study

Wang et al. (Sun,) studied this question.

synapsesocial.com/papers/69af95a470916d39fea4d6cf https://doi.org/https://doi.org/10.1002/jsfa.70561

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