Silver-based MOFs (Ag-MOFs) is a kind of excellent antimicrobial agent, but the application is limited in fresh-keeping due to its poor aqueous stability and short antibacterial time. Herein, we have developed a novel one-pot synthesis method to enhance aqueous stability and long-acting antibacterial of silver-based MOFs by crosslinking Ag-MOFs and chitosan. The water stability of Ag-MOFs@CS is based on the cross-linking of Ag-MOFs and active groups (amino and hydroxyl) in CS. Compared with Ag-MOFs, the aqueous stability of chemical structure, antibacterial time and validity of Ag-MOFs@CS are well enhanced. Ag-MOFs@CS can be maintained for more than 168 h in water environment, while Ag-MOFs can only be maintained for 6 h. In addition, the Ag-MOFs@CS suspension can still maintain good antibacterial properties after being placed for 100 days of storage. Specifically, spraying Ag-MOFs@CS suspension could effectively extend the shelf life of pitaya for 14 days, while the untreated pitaya has mold on the 7th day. Therefore, this research provides the possibility to solve the problem of Ag-MOFs in practical applications, which illustrates this cost-effective and eco-friendly product holds immense potential value for fruit fresh-keeping application.

银基MOFs（Ag-MOFs）是一种优良的抗菌剂，但由于其水性稳定性差、抗菌时间短，在保鲜方面的应用受到限制。在此，我们开发了一种新的一锅合成方法，通过交联 Ag-MOF 和壳聚糖来增强银基 MOF 的水稳定性和长效抗菌。Ag-MOFs@CS 的水稳定性基于 Ag-MOFs 与 CS 中活性基团（氨基和羟基）的交联。与Ag-MOFs相比，Ag-MOFs@CS的化学结构的水性稳定性、抗菌时间和有效性得到了很好的增强。Ag-MOFs@CS 在水环境中可以维持 168 h 以上，而 Ag-MOFs 只能维持 6 h。此外，Ag-MOFs@CS悬浮液在放置100天后仍能保持良好的抗菌性能。具体来说，喷洒Ag-MOFs@CS悬浮液可以有效延长火龙果的保质期14天，而未经处理的火龙果在第7天发霉。因此，本研究为解决Ag-MOFs在实际应用中的问题提供了可能，说明这种具有成本效益且环保的产品在水果保鲜应用中具有巨大的潜在价值。