2, 2’-Diselanediyldiethylamine-modified hyaluronic acid/dialdehyde chitosan injectable hydrogel: design, fabrication and fresh-keeping application for postharvest grapes

Fruit preservation and shelf life extension rely heavily on effective materials, but current methods often fail to combine key functions like antibacterial protection and freshness retention. This study aims to develop a multifunctional hydrogel to address the existing challenges in grape preservation. The hydrogel, termed as CS- se -HA gel , was fabricated via Schiff base reactions between dialdehyde chitosan (DACS) and 2,2’-diselanediyldiethanamine (DD)-conjugated hyaluronic acid (DDHA) polymers. Studies found that CS- se -HA gel possessed an outstanding swelling ratio, low cytotoxicity, good water retention, and excellent mechanical properties. Besides, it also showed potent antibacterial activity, which prevented the treated grapes from rotting and wrinkling. Significantly, CS- se -HA gel also decreased water loss from grapes and maintained their total soluble solid (TSS) and pH stability, prolonging the shelf life of harvested grapes at ambient temperature. Therefore, it could be speculated that CS- se -HA gel has potential applications for fruit preservation in the food industry.