Fig. 3: Characterization of the ALP coating to show multifunctional fresh-keeping features.
From: Preserving fruit freshness with amyloid-like protein coatings
a SEM images of ALP coating. Scale bar: 5 µm. b Mechanical properties of the ALP coating. c UV/vis transmission spectrum of the ALP coating, with the inset showing the ALP coating prepared on winter jujube. d The contact angle of a sessile water droplet on the ALP film as a function of time. e Water vapor transmission rate (WVTR) and Oxygen permeability (OP) of the ALP coating compared to common biopolymers used as a coating. f Respiration intensity of bare and ALP-coated cherry tomatoes at different storage times. g DPPH and ABTS radical scavenging activity of the ALP film. h Appearance of the ALP-coated and bare fresh-cut apple before and after 5 h of storage. i Antibacterial activity of lysozyme, cysteine, PTL, SA, CNC, and ALP on E. coli and S. aureus. j Weight loss and (k) stiffness of bare and lysozyme, cysteine, PTL, SA, CNC, lysozyme/SA, PTL/CNC, PTL/SA, and ALP-coated fresh-cut apples and winter jujubes at the end of storage. Different letters within each color indicate significant difference (p < 0.05). All data in Figs. 2f, g, 2i–k are mean ± S.D. n = 3 independent samples per group. Statistical significance was determined by a two-tailed Student’s t test. The experiments in Fig. 2a were repeated independently at least three times with similar results. Source data are provided as a Source Data file.
