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		<title>Pore-engineered fungal polysaccharide beads preserve fruit without sulfur dioxide</title>
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		<pubDate>Sat, 24 Oct 2026 14:35:00 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[active packaging]]></category>
		<category><![CDATA[Antioxidant activity]]></category>
		<category><![CDATA[biodegradable packaging]]></category>
		<category><![CDATA[cherry tomatoes]]></category>
		<category><![CDATA[Controlled Release]]></category>
		<category><![CDATA[Korsmeyer-Peppas model]]></category>
		<category><![CDATA[Poria cocos polysaccharide]]></category>
		<category><![CDATA[porous hydrogel beads]]></category>
		<category><![CDATA[postharvest preservation]]></category>
		<category><![CDATA[salt porogen leaching]]></category>
		<category><![CDATA[table grapes]]></category>
		<category><![CDATA[tannic acid]]></category>
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					<description><![CDATA[Porous Poria cocos polysaccharide beads with tunable pore architecture release tannic acid into the package headspace, matching a commercial sulfur dioxide pad on grapes and outperforming it on cherry tomatoes over 14 days of room-temperature storage.]]></description>
		
		
		
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