Study evaluated carbon nanoparticles for controlling decay and preserving quality in fresh-cut yam, suggesting effective treatment options.
The application potential of chrysanthemum leaf-derived carbon nanoparticles (Cs-CNs) for quality maintenance in fresh-cut purple yam was evaluated. Cs-CNs were synthesized via a green hydrothermal method. The dominant spoilage fungi were isolated from decayed yam and identified as Fusarium asiaticum and Fusarium oxysporum through morphological and multi-locus phylogenetic analysis. Cs-CNs significantly inhibited mycelial growth in a concentration-dependent manner. Cs-CNs induced severe morphological damage to hyphae, disrupted plasma membrane integrity, and reduced cell viability. Cs-CNs treatment effectively reduced microbial load, retarded browning, and preserved bioactive compounds of fresh-cut yam during storage. The treatment further modulated key enzymatic activities, suppressing both phenylpropanoid pathway enzymes and antioxidant enzymes, suggesting a dual mode of action involving direct antifungal effects and modulation of host metabolic responses. Cs-CNs represent a promising ability for extending the shelf life and enhancing the quality of fresh-cut yam.
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Wu et al. (2026) studied this question.
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