Effects of Cinnamon Essential Oil/Chitosan Edible Composite Film on Cherry Preservation

Edible composite film was prepared by adding 0%,0.4%,0.8% and 1.2% chitosan solution of cinnamon essential oil respectively, and cherry was treated for fresh-keeping.The weight loss rate, pH value, hardness, polyphenol oxidase and peroxidase activities of cherries in each group were measured at 4 ℃,in order to explore the fresh-keeping of cinnamon essential oil/chitosan edible composite film on cherry.The results showed that with the increase of storage time, compared with the untreated group and the fresh-keeping film group, the fresh-keeping effect of the composite film prepared by adding cinnamon essential oil chitosan solution on cherries was significantly enhanced.The cinnamon essential oil/chitosan edible composite film prepared by adding 0.8% cinnamon essential oil and 1.2% chitosan in volume fraction could better inhibit the growth and reproduction of microorganisms, prolong the fresh-keeping period, and had a good fresh-keeping effect.The cinnamon essential oil/chitosan edible composite film provided a new idea for the fresh-keeping of cherry, and also provided reference for the fresh-keeping of other fruits.