Cinnamaldehyde---The first choice for fruit preservative
China is one of the world's largest fruit producers. In 2010, its total output reached 120 million tons. Since China's fruit production jumped to the top in the world in 1993, it has been the world's top fruit producer for 18 consecutive years. Due to the perishability of fruits and the seasonality®ionality of their production, fruit preservation are even more important in China. The popularization of high-efficiency, low-toxic antiseptic preservatives and their use technologies can lay a good foundation for the annual sales of fruits, high yields, ease of centralized market pressure, reduction of decay and promotion of circulation. The antiseptic preservatives used in fruit storage and transportation in China mainly include more than 20 kinds of preservatives such as carbendazim, thiabendazole, thiophanate-methyl, benomyl, imazalil, sec-butylamine, iprodione, sulfur dioxide, etc., but these preservatives all have problems such as high price, residual toxicity or poor effect. As a result, some unscrupulous vendors violated national regulations and used waxing and anti-corrosion for fruits such as apples, citrus and oranges. However, although this can extend the storage time and keep it bright, it is easy to cause “outside good but bad inside”, because the paraffin wax is not breathable, which may cause the heat and harmful gases inside to not come out, forming anaerobic decay and deterioration.
Therefore, it is not only important but also urgent to find a low-toxic, safe, efficient, easy-to-use and inexpensive fruit preservative. To this end, the team of experts from South China Agricultural University has made painstaking efforts. The team used 90 plant essential oils as test materials, and made a large number of comparative studies on the preservation effect of apricot and kiwifruit by fumigation of fruits. The results showed that cinnamon essential oil, cinnamaldehyde and Litsea cubeba oil with strong antibacterial activity were screened. 11 kinds of plant essential oils such as geraniol and bay leaf oil, among which cinnamaldehyde soaking and fumigation use have the best therapeutic effect on citrus blue mold. Experiments show that cinnamaldehyde can not achieve good antiseptic effect when it was individually soaked with citrus and strawberry, but cinnamaldehyde can individually achieve better antiseptic effect. In addition, the use of cinnamaldehyde combined with chitosan coating can achieve better preservation and preservation effect on fruits. Cinnamaldehyde has the advantages of low toxicity, safety, low cost and aromatic odor. As a safe natural source material, the National Food Safety Standard Food Additive Standard GB27602011 strictly limits the amount of other fruit antiseptic preservatives to cinnamon. The aldehyde is only said to be "used in the right amount for production", that is, there is no limit. In view of the above advantages of cinnamaldehyde, combined with the flexibility of its use, such as fruit immersion, fumigation and pre-production spray, experts assert that cinnamaldehyde is expected to be the most common fruit preservative preservative.