Preservation effect of cinnamon essential oil and its mixture with chitosan and calcium chloride on Dangshan pear

Effects of cinnamon essential oil and its mixture with chitosan and calcium chloride on the storage of Dangshan pear were investigated at low temperature(0～2℃) combined with coating treatment.The results showed that cinnamon essential oil and its mixture with chitosan and calcium chloride had obvious preservation effects. The complex of 60 μL/L cinnamon essential oil mixed with 1%chitosan and 1% calcium chloride was the best, which could remarkbly inhibit the decline of taste and flavor, delay the appearance of fruit respiration peak for 10 days and restrain the increase of MDA content,relative electric conductivity and Polyphenoloxidase(PPO) activity. Compared with the control, at storage of 40 d, Superoxidae Dismutase(SOD) and Catalase(CAT) activity were increased by 238.54%, 146.06%, but Peroxidase(POD) activity is decreased by 55.56%