Abstract：
The safety of luminescence sensors and probes used in food packaging should be seriously considered, while most luminescence sensors were artificially synthesized with unclear toxicity, and cannot be directly used as indicators that were in contact with food. To overcome this problem, a humidity indicator based on an edible plant tissue was developed without any chemical processing. We found that garlic bulbs could emit significant persistent luminescence after drying at room temperature. The luminescence lifetime decreases from hundreds of milliseconds to tens of milliseconds as humidity increases. The long-lived luminescence could easily be detected through smartphones without any sophisticated instruments. The edible garlic is expected to be used as a humidity indicator in food packaging without worrying about food safety. Furthermore, the interference of scattered light and short-lived fluorescence from foods and packages can be eliminated in time-resolved luminescence imaging, greatly increasing the signal-to-noise ratio.
摘要：
应认真考虑食品包装中使用的发光传感器和探针的安全性，虽然大多数发光传感器是人工合成的，但毒性不清楚，不能直接用作与食物接触的指标。为了克服这个问题，开发了一种基于可食用植物组织的湿度指示器，无需任何化学处理。我们发现大蒜鳞茎在室温下干燥后可以发出明显的持续发光。随着湿度增加,发光寿命从数百毫秒减少到数十毫秒。长寿命的发光可以通过智能手机轻松检测到，而无需任何复杂的仪器。食用大蒜有望在食品包装中用作湿度指示器，而不必担心食品安全。此外，在时间分辨发光成像中可以消除来自食品和包装的散射光和短寿命荧光的干扰，大大提高了信噪比。
