Food waste caused by the decay of perishable foods is a serious global issue. However, traditional preservative materials don't perform well in preventing food decay. Here, a green and multifunctional conformal coating is prepared by the hydrogen-bonding interactions among chitosan, nano-humic acid and curcumin, which is different from traditional preservative films obtained by solution blending. Thanks to the formation of hydrogen-bonding network, the surface roughness of the coating increased from 9.43 nm to 33.3 nm, which makes it more matches with the micro/nano structure of the fruit surface and obtains a good coating effect for various fruits. Furthermore, this coating shows distinctive mechanical properties (the tensile strength of 31.4 MPa), antioxidant and antibacterial activities (the inhibition zone ≥5 mm), and can be used to control the long-term release (up to 38 days) of natural preservative onto fruit surfaces. Through the demonstration of four perishable fruits, the coating can keep freshness and appearance at least 9 days longer than the uncoated samples, confirming the universal effectiveness of the coating in preventing fruit decay. This coating is easy to produce and use, washable, degradable, and makes from cheap or waste renewable biomaterials, which does not cause additional health and environmental concerns.

易腐烂食品腐烂造成的食物浪费是一个严重的全球性问题。然而，传统的防腐材料在防止食物腐烂方面表现不佳。在这里，通过壳聚糖、纳米腐植酸和姜黄素之间的氢键相互作用制备了一种绿色的多功能保形涂层，这与传统的溶液共混获得的防腐膜不同。由于氢键网络的形成，涂层的表面粗糙度从9.43 nm提高到33.3 nm，更符合水果表面的微/纳米结构，对各种水果都获得了良好的涂层效果。此外，该涂层具有独特的机械性能（抗拉强度为 31.4 MPa）、抗氧化和抗菌活性（抑菌圈≥5 mm），并可用于控制天然防腐剂在水果表面的长期释放（最长 38 天）。通过四种易腐烂水果的演示，涂层比未涂层的样品可以保持新鲜和外观至少9天，证实了涂层在防止水果腐烂方面的普遍有效性。这种涂层易于生产和使用、可清洗、可降解，并且由廉价或废弃的可再生生物材料制成，不会引起额外的健康和环境问题。