Smart Nanofiber Film Integrating Temperature‐Buffering, Antioxidant and Antibacterial Functions for Extended Cherry Shelf‐Life

Post‐harvest cherries are prone to spoilage due to microbial infection and temperature fluctuations, while conventional packaging materials lack integrated antioxidant, antibacterial and temperature buffering functions. In this study, a multifunctional nanofiber film was fabricated via one‐step electrospinning of polyurethane (PU) incorporated with phase change microcapsules (PCMs) and thymol (Thy). For the optimised PU/PCM/Thy‐6 nanofiber film, the PCMs provided effective temperature buffering through reversible solid–liquid phase transition at 28°C. The thymol in the PU/PCM/Thy‐6 nanofiber film achieved a 96% ABTS free radical scavenging rate and exhibited a sustained release over 240 h. The PU/PCM/Thy‐6 nanofiber film showed 99% antibacterial efficacy against both Escherichia coli and Staphylococcus aureus , excellent biosafety (100% zebrafish survival), high thermal stability and satisfactory mechanical properties. These features synergistically promoted cherry preservation. The PU/PCM/Thy‐6 nanofiber film extended the shelf life of cherries from 9 to 15 days, reduced weight loss by 21.9% and decreased decay rate by 50.1% compared with the blank group (CK). Integrating temperature regulation, antioxidant activity and antibacterial functionality, the PU/PCM/Thy‐6 nanofiber film represents a promising strategy for postharvest fruit preservation.