Abstract:

Purpose: To investigate the preservative effect of cinnamon essential oil on Redglobe. Methods: Redglobe was
pretreated with cinnamon essential oil at different concentrations and then stored at different temperatures and humidity.
Based on changes in decay incidence, the optimal storage conditions and essential oil concentration were determined. The
changing patterns of flavor quality (glucose and titratable acid), texture quality (moisture content and hardness) and shelflife
quality (decay incidence, weight loss rate and respiration rate) during storage were analyzed. Results: After pretreatment
with cinnamon essential oil at 0.1%, 0.5% or 1.0% and subsequent storage at 2 ℃, the incidence of decay was lower than
at 10 ℃. The samples treated with 1.0% cinnamon essential oil showed the lowest decay incidence. A relative humidity
of 90% was more beneficial to the preservative efficacy of cinnamon essential oil on Redglobe stored at 2 ℃ than lower
relative humidities, 50% and 70%. Besides the low decay incidence, the contents of titratable acid, glucose and moisture,
and hardness were maintained at higher levels of 1.31%, 10.78%, 80.68%, and 1 003 g at the end of the storage period,
respectively. Meanwhile, the weight loss rate and respiration rate were inhibited effectively. Conclusions: Cinnamon
essential oil has better preservative effect on Redglobe at low temperature and high humidity particularly when used at high
concentrations, maintaining the storage quality and prolonging the storage life.

Key words: Redglobe, cinnamon essential oil, decay incidence, flavor quality, texture quality