Assessing the effects of dual functional V-type cornstarch films added with kiwifruit peel extracts on preservation of fresh-cut kiwifruits: A metabolomics study.

Fresh-cut fruit, with nutrition and convenience, has a broad market demand. However, its shelf life is shortened due to its tissue damage. Therefore, the development of cost-effective and eco-friendly multifunctional packaging materials to extend the shelf life of fresh-cut fruits is urgently needed. A cornstarch-based film (CS film) was successfully prepared using V-type corn starch as an ethylene scavenger and kiwifruit peel extract (KPE) as an antioxidant. The film containing 4.00 % (v/v) KPE had a DPPH radical scavenging capability of 52.1 % ± 2.4 % and ABTS radical scavenging capability of 70.4 % ± 4.4 %. The amount of ethylene harvested was 17.27 cm g. In addition, the malondialdehyde content of fresh-cut kiwifruits covered by CS film decreased by 42.82 % compared with PE film after 72 h, and the hardness increased 71.20 %. And the CS film could regulate ethylene and oxygen concentration, and extending the fresh life of kiwifruit from 3 days to 15 days. Metabolomics and transcriptomic analyses revealed that the CS film regulated ethylene self-promotion and the balance of reactive oxygen species metabolism. As a result, these reduced sugar synthesis and metabolism, which helped to maintain the freshness of fresh-cut kiwifruit. These findings can serve as a reference for developing techniques to preserve the packaging of fresh-cut fruits.