Cinnamon essential oil composition and its use in fruit preservation cartons

Abstract

This invention relates to a cinnamon essential oil composition and its application in fruit preservation cartons, belonging to the technical field of compositional applications in cartons. The essential oil composition comprises the following raw materials: cinnamon essential oil, wampee seed essential oil, caraway seed essential oil, and anise seed essential oil. The application in the fruit preservation cartons involves adding the finished essential oil composition to a coating base to prepare a coating solution, coating the carton with the solution, and drying it to obtain the fruit preservation cartons. The cinnamon essential oil, wampee seed essential oil, caraway seed essential oil, and anise seed essential oil added in this invention work synergistically from four different dimensions: inhibiting bacterial activity, inhibiting cell membrane synthesis, causing damage to cell membrane integrity, and inhibiting bacterial growth and reproduction. This results in fruit preservation cartons with excellent antibacterial effects, extending the storage and shelf life of the fruit. Furthermore, the use of sucrose esters, chitosan, and konjac flour as coating bases synergistically maintains the color and firmness of the fruit.

Description

Technical Field

[0001] This invention belongs to the technical field of compositions for cardboard box applications, specifically relating to a cinnamon essential oil composition and its application in fruit preservation cardboard boxes. Background Technology

[0002] Fruits, as an important part of people's daily diet, are not only rich in nutrients but also loved by consumers for their unique taste and color. However, as perishable foods, fruits are highly susceptible to microbial contamination after harvesting, leading to rot, discoloration, and decreased firmness, severely impacting their quality and shelf life. Fruit preservation methods mainly include refrigeration, modified atmosphere packaging, irradiation, and coating. Currently, fruits are typically transported in cardboard boxes. Coating corrugated cardboard boxes with antibacterial substances can reduce the investment in refrigeration and modified atmosphere packaging technologies. However, existing fruit preservation cardboard boxes generally suffer from short shelf-life and poor ability to maintain fruit color and firmness. Therefore, extending the shelf life of fruits and maintaining their color and firmness has become a crucial problem urgently needing to be solved in the field of fruit and vegetable preservation. Summary of the Invention

[0003] The purpose of this invention is to provide a cinnamon essential oil composition and its application in fruit preservation cartons, which solves the problems of short storage and preservation period and poor ability to maintain the color and firmness of fruit in the existing technology.

[0004] The objective of this invention can be achieved through the following technical solutions:

[0005] A cinnamon essential oil composition, said essential oil composition comprising the following raw materials in parts by weight:

[0006]

[0007] As a preferred embodiment of the present invention, the cinnamon essential oil is extracted from the dried bark of the cinnamon tree (Cinnamomum cassia), a plant of the Lauraceae family; the water hyacinth seed essential oil is extracted from the seeds of the water hyacinth (Phellodendron amurense), a plant of the Fabaceae family; the caraway seed essential oil is extracted from the seeds of the caraway (Caraway spp.), a biennial herbaceous aromatic plant of the Apiaceae family; and the anise seed essential oil is extracted from the seeds of the anise (Anise spp.), a herbaceous plant of the Apiaceae family.

[0008] As a preferred embodiment of the present invention, the preparation method of the cinnamon essential oil and water croton seed essential oil specifically includes the following steps:

[0009] The raw material is dried under controlled temperature, pulverized, and sieved. The sieved raw material is mixed evenly with an ethanol solution and stirred at a constant temperature and speed to obtain a blend. The blend is then sonicated, and the sonicated solution is centrifuged at a controlled speed. The supernatant is then collected to obtain the essential oil.

[0010] Furthermore, the ethanol solution used in the preparation of cinnamon essential oil is a 50% ethanol solution, and the ethanol solution used in the preparation of water croton seed essential oil is a 70% ethanol solution.

[0011] Furthermore, the temperature for temperature-controlled drying is 40-45℃; the sieving is done through a 40-mesh sieve; the ratio of raw material to ethanol solution after sieving is 1g:10-15mL; the temperature for constant-temperature and speed-controlled stirring is 55-60℃, the speed is 20-25r / min, and the stirring time is 2-2.5h; the power for ultrasonic treatment is 180-200W, and the time is 2-3min; the speed for controlled-speed centrifugation is 6000-6200r / min, and the time is 10-15min.

[0012] As a preferred embodiment of the present invention, the preparation method of caraway seed oil and anise seed oil specifically includes the following steps:

[0013] The raw materials are dried under controlled temperature, crushed, and sieved. The sieved raw materials are then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. After depressurization and discharge, the materials are centrifuged at a controlled speed, and the supernatant is collected to obtain the essential oil.

[0014] Furthermore, the conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 45-50℃, separation vessel temperature 40-45℃, extraction vessel pressure 25-30MPa, separation vessel pressure 0.4-0.5MPa, carbon dioxide flow rate 20-22g / min, and extraction time 1.5-2h.

[0015] Furthermore, the temperature of the temperature-controlled drying is 40-45℃; the sieving is done through a 40-mesh sieve; the speed of the speed-controlled centrifugation is 4000-4200 r / min, and the time is 15-20 min.

[0016] As a preferred technical solution of the present invention, the preparation method of the cinnamon essential oil composition is to stir and mix cinnamon essential oil, water mulberry seed essential oil, caraway seed essential oil and anise seed essential oil evenly to obtain the finished essential oil composition.

[0017] The application of a cinnamon essential oil composition in fruit preservation cartons involves adding the finished essential oil composition to a coating base to prepare a coating liquid, applying the coating liquid to the cartons, and drying them to obtain the fruit preservation cartons.

[0018] As a preferred embodiment of the present invention, the coating amount of the coating method is 250-300 mL / m. 2 .

[0019] As a preferred embodiment of the present invention, the raw materials of the coating base include: emulsifier, chitosan, agar, sucrose ester, konjac powder and deionized water.

[0020] Furthermore, the weight ratio of the finished essential oil composition, emulsifier, chitosan, agar, sucrose ester, konjac powder, and deionized water is 3-5:0.5-1:2-4:10-12:3-4:2-3:990-1000.

[0021] Furthermore, the emulsifier includes Tween-20.

[0022] As a preferred embodiment of the present invention, the method for preparing the coating liquid is as follows:

[0023] Stir agar and deionized water at 55-60℃ until homogeneous, cool to 35-40℃, add emulsifier, chitosan, sucrose ester, konjac powder and essential oil composition, and mix evenly at 28-30℃ to obtain the coating liquid.

[0024] The beneficial effects of this invention are:

[0025] (1) The cinnamon essential oil added in this invention mainly contains cinnamaldehyde, styrene acetate and linalool, which can effectively inhibit the activity of foreign bacteria; the added water saffron seed essential oil mainly contains flavonoids and triterpenoids, which can effectively inhibit the synthesis of bacterial cell membranes to a certain extent; the added caraway seed essential oil, with its main components carvone and D-limonene, increases the permeability and damages the integrity of the cell membrane; the added fennel seed essential oil mainly contains anethole, artemisinin and α-thujone, which directly act on the bacterial cell membrane, affect the exchange of substances within the cell, and thus inhibit bacterial growth and reproduction. As can be seen, the cinnamon oil, wampee seed oil, caraway seed oil, and fennel seed oil used in this invention work synergistically from four different dimensions: inhibiting bacterial activity, inhibiting cell membrane synthesis, causing damage to cell membrane integrity, and inhibiting bacterial growth and reproduction. This results in a composition with excellent antibacterial effects. When applied to fruit preservation cartons, the cartons also exhibit outstanding antibacterial properties, thereby preventing bacterial invasion, reducing the possibility of fruit spoilage and rot, and extending the storage and preservation period of the fruit.

[0026] (2) In the process of preparing the composition into a coating liquid, the present invention also adds lipophilic sucrose ester, which effectively reduces the water vapor permeability after the coating liquid forms a film. On this basis, chitosan, which has good inhibitory activity of polyphenol oxidase and peroxidase, slows down the loss of water in the fruit pulp tissue, and konjac powder, which has film-forming properties, plays a certain role in preventing the entry of external oxygen, thereby inhibiting fruit respiration. That is, sucrose ester, chitosan and konjac powder can synergistically extend the storage period of the fruit in the fruit preservation carton and maintain the color and hardness of the fruit in the carton. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0028] In this embodiment of the invention, the raw material for extracting cinnamon essential oil is the dried bark of the cinnamon tree (Cinnamomum cassia), a plant of the Lauraceae family; the raw material for extracting water celery seed essential oil is the seed of water celery (Pheretima aspergillum), a plant of the Fabaceae family; the raw material for extracting caraway seed essential oil is the seed of caraway (Caraway spp.), a biennial herbaceous aromatic plant of the Apiaceae family; and the raw material for extracting anise seed essential oil is the seed of anise (Ailanthus spp.), a herbaceous plant of the Apiaceae family; further details will not be elaborated upon hereafter.

[0029] Example 1

[0030] A cinnamon essential oil composition, said essential oil composition comprising the following raw materials in parts by weight:

[0031]

[0032] The preparation method of the cinnamon essential oil specifically includes the following steps:

[0033] The dried bark of cinnamon essential oil was dried at 43℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material and ethanol solution were mixed evenly at a ratio of 1g:10mL and stirred at a constant temperature of 55℃ and a speed of 20r / min for 2h to obtain a blend. The blend was ultrasonically treated at 180W ultrasonic power for 3min. The ultrasonic solution was centrifuged at a speed of 6100r / min for 10min, and the supernatant was collected to obtain the essential oil.

[0034] The preparation method of the water croton seed essential oil specifically includes the following steps:

[0035] The seeds of the water huangpi were dried at 40℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material and ethanol solution were mixed evenly at a ratio of 1g:15mL and stirred at a constant temperature of 60℃ and a speed of 23r / min for 2.5h to obtain a blend. The blend was ultrasonically treated at 190W ultrasonic power for 2min. The ultrasonic solution was centrifuged at a speed of 6200r / min for 10min, and the supernatant was collected to obtain the essential oil.

[0036] The preparation method of the caraway seed essential oil specifically includes the following steps:

[0037] Caraway seeds were dried at 43℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material was then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. The material was depressurized and discharged, and centrifuged at 4000 r / min for 18 min. The supernatant was collected to obtain the essential oil.

[0038] The conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 50℃, separation vessel temperature 40℃, extraction vessel pressure 25MPa, separation vessel pressure 0.5MPa, carbon dioxide flow rate 22g / min, and extraction time 1.5h.

[0039] The preparation method of the anise seed essential oil specifically includes the following steps:

[0040] The fennel seeds were dried at 45℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material was then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. After depressurization and discharge, the mixture was centrifuged at 4100 r / min for 15 min. The supernatant was then collected to obtain the essential oil.

[0041] The conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 45℃, separation vessel temperature 43℃, extraction vessel pressure 30MPa, separation vessel pressure 0.4MPa, carbon dioxide flow rate 20g / min, and extraction time 1.5h.

[0042] The preparation method of the cinnamon essential oil composition is as follows: Cinnamon essential oil, water mulberry seed essential oil, caraway seed essential oil and anise seed essential oil are stirred and mixed evenly to obtain the finished essential oil composition.

[0043] Example 2

[0044] A cinnamon essential oil composition, said essential oil composition comprising the following raw materials in parts by weight:

[0045]

[0046] The preparation method of the cinnamon essential oil specifically includes the following steps:

[0047] The dried bark of cinnamon essential oil was dried at 40℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material and ethanol solution were mixed evenly at a ratio of 1g:12.5mL and stirred at a constant temperature of 60℃ and a speed of 23r / min for 2.5h to obtain a blend. The blend was ultrasonically treated at 190W ultrasonic power for 2min. The ultrasonic solution was centrifuged at a speed of 6000r / min for 12.5min, and the supernatant was collected to obtain the essential oil.

[0048] The preparation method of the water croton seed essential oil specifically includes the following steps:

[0049] The seeds of the water huangpi were dried at 45℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material and ethanol solution were mixed evenly at a ratio of 1g:10mL and stirred at a constant temperature of 55℃ and a speed of 25r / min for 2h to obtain a blend. The blend was ultrasonically treated at 180W ultrasonic power for 2.5min. The ultrasonic solution was then centrifuged at a speed of 6000r / min for 12.5min. The supernatant was collected to obtain the essential oil.

[0050] The preparation method of the caraway seed essential oil specifically includes the following steps:

[0051] Caraway seeds are dried at 40℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material is then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. After depressurization and discharge, the material is centrifuged at 4200 r / min for 15 min. The supernatant is then collected to obtain the essential oil.

[0052] The conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 45℃, separation vessel temperature 43℃, extraction vessel pressure 27MPa, separation vessel pressure 0.4MPa, carbon dioxide flow rate 20g / min, and extraction time 2h.

[0053] The preparation method of the anise seed essential oil specifically includes the following steps:

[0054] Anise seeds were dried at 40℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material was then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. After depressurization and discharge, the mixture was centrifuged at 4000 r / min for 20 min. The supernatant was collected to obtain the essential oil.

[0055] The conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 48℃, separation vessel temperature 40℃, extraction vessel pressure 25MPa, separation vessel pressure 0.5MPa, carbon dioxide flow rate 21g / min, and extraction time 2h.

[0056] The preparation method of the cinnamon essential oil composition is as follows: Cinnamon essential oil, water mulberry seed essential oil, caraway seed essential oil and anise seed essential oil are stirred and mixed evenly to obtain the finished essential oil composition.

[0057] Example 3

[0058] A cinnamon essential oil composition, said essential oil composition comprising the following raw materials in parts by weight:

[0059]

[0060] The preparation method of the cinnamon essential oil specifically includes the following steps:

[0061] The dried bark of cinnamon essential oil was dried at 45℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material and ethanol solution were mixed evenly at a ratio of 1g:15mL and stirred at a constant temperature of 58℃ and a speed of 25r / min for 2h to obtain a blend. The blend was ultrasonically treated at a power of 200W for 2.5min. The ultrasonic solution was then centrifuged at a speed of 6200r / min for 15min. The supernatant was collected to obtain the essential oil.

[0062] The preparation method of the water croton seed essential oil specifically includes the following steps:

[0063] The seeds of the water huangpi were dried at 43℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material and ethanol solution were mixed evenly at a ratio of 1g:12.5mL and stirred at a constant temperature of 58℃ and a speed of 20r / min for 2h to obtain a blend. The blend was ultrasonically treated at a power of 200W for 3min. The ultrasonic solution was centrifuged at a speed of 6100r / min for 15min, and the supernatant was collected to obtain the essential oil.

[0064] The preparation method of the caraway seed essential oil specifically includes the following steps:

[0065] Caraway seeds were dried at 45℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material was then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. The material was depressurized and discharged, and centrifuged at 4100 r / min for 20 min. The supernatant was collected to obtain the essential oil.

[0066] The conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 48℃, separation vessel temperature 45℃, extraction vessel pressure 30MPa, separation vessel pressure 0.4MPa, carbon dioxide flow rate 21g / min, and extraction time 2h.

[0067] The preparation method of the anise seed essential oil specifically includes the following steps:

[0068] Anise seeds were dried at 43℃, pulverized, and passed through a 40-mesh sieve. The sieved raw material was then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. After depressurization and discharge, the mixture was centrifuged at 4200 r / min for 18 min. The supernatant was collected to obtain the essential oil.

[0069] The conditions for supercritical CO2 extraction are as follows: extraction vessel temperature 50℃, separation vessel temperature 43℃, extraction vessel pressure 27MPa, separation vessel pressure 0.5MPa, carbon dioxide flow rate 20g / min, and extraction time 2h.

[0070] The preparation method of the cinnamon essential oil composition is as follows: Cinnamon essential oil, water mulberry seed essential oil, caraway seed essential oil and anise seed essential oil are stirred and mixed evenly to obtain the finished essential oil composition.

[0071] Example 4

[0072] The application of a cinnamon essential oil composition in fruit preservation cardboard boxes involves adding the finished essential oil composition to a coating base to prepare a coating solution, and then applying the coating solution at a coating amount of 250 mL / m. 2 The coating is applied to a cardboard box and dried to produce a fruit preservation cardboard box.

[0073] The raw materials for the coating base include: Tween-20, chitosan, agar, sucrose ester, konjac powder, and deionized water;

[0074] The preparation method of the coating liquid is as follows:

[0075] Agar and deionized water were stirred evenly at 57.5°C and cooled to 40°C. Tween-20, chitosan, sucrose ester, konjac powder and the essential oil composition prepared in Example 3 were added and mixed evenly at 28°C to obtain the coating liquid.

[0076] The weight ratio of the essential oil composition, Tween-20, chitosan, agar, sucrose ester, konjac powder, and deionized water is 3:0.5:2:10:3:2.5:990.

[0077] Example 5

[0078] The application of a cinnamon essential oil composition in fruit preservation cardboard boxes involves adding the finished essential oil composition to a coating base to prepare a coating solution, and then applying the coating solution at a coating amount of 300 mL / m. 2 The coating is applied to a cardboard box and dried to produce a fruit preservation cardboard box.

[0079] The raw materials for the coating base include: Tween-20, chitosan, agar, sucrose ester, konjac powder, and deionized water;

[0080] The preparation method of the coating liquid is as follows:

[0081] Agar and deionized water were stirred evenly at 55°C, cooled to 35°C, and then Tween-20, chitosan, sucrose ester, konjac powder, and the essential oil composition prepared in Example 1 were added and mixed evenly at 29°C to obtain the coating liquid.

[0082] The weight ratio of the essential oil composition, Tween-20, chitosan, agar, sucrose ester, konjac powder, and deionized water is 4:1:3:11:3.5:2:1000.

[0083] Example 6

[0084] The application of a cinnamon essential oil composition in fruit preservation cardboard boxes involves adding the finished essential oil composition to a coating base to prepare a coating solution, and then applying the coating solution at a coating amount of 275 mL / m. 2 The coating is applied to a cardboard box and dried to produce a fruit preservation cardboard box.

[0085] The raw materials for the coating base include: Tween-20, chitosan, agar, sucrose ester, konjac powder, and deionized water;

[0086] The preparation method of the coating liquid is as follows:

[0087] Agar and deionized water were stirred evenly at 60°C, cooled to 37.5°C, and then Tween-20, chitosan, sucrose ester, konjac powder, and the essential oil composition prepared in Example 2 were added and mixed evenly at 30°C to obtain the coating liquid.

[0088] The weight ratio of the essential oil composition, Tween-20, chitosan, agar, sucrose ester, konjac powder, and deionized water is 5:0.75:4:12:4:3:995.

[0089] Comparative Example 1

[0090] Compared with Example 3, the difference is that no cinnamon essential oil was added to the cinnamon essential oil composition of Comparative Example 1, while 16 parts by weight of water saffron seed essential oil, 13 parts by weight of caraway seed essential oil, and 9 parts by weight of fennel seed essential oil were added; the other operating steps and parameters remained unchanged.

[0091] Comparative Example 2

[0092] Compared with Example 3, the difference is that the cinnamon essential oil composition of Comparative Example 2 does not contain water citronella seed essential oil, but contains 16 parts by weight of cinnamon essential oil, 13 parts by weight of caraway seed essential oil, and 9 parts by weight of fennel seed essential oil; the other operating steps and parameters remain unchanged.

[0093] Comparative Example 3

[0094] Compared with Example 3, the difference is that Caraway seed oil was not added to the cinnamon essential oil composition of Comparative Example 3, while cinnamon essential oil was 15 parts by weight, water citronella seed oil was 15 parts by weight, and fennel seed oil was 8 parts by weight; the other operating steps and parameters remained unchanged.

[0095] Comparative Example 4

[0096] Compared with Example 3, the difference is that the cinnamon essential oil composition in Comparative Example 4 does not contain anise seed essential oil, but contains 13.67 parts by weight of cinnamon essential oil, 13.67 parts by weight of water citronella seed essential oil, and 10.66 parts by weight of caraway seed essential oil; all other operating steps and parameters remain unchanged.

[0097] Comparative Examples 5-8

[0098] Compared with Example 4, the difference is that in Comparative Examples 5-8, the essential oil composition obtained in Example 3 was replaced with the essential oil composition obtained in Comparative Examples 1-4, respectively; the other operation steps and parameters remained unchanged.

[0099] Comparative Example 9

[0100] Compared to Example 4, the difference is that no sucrose ester was added in Comparative Example 9, and the weight ratio of the finished essential oil composition, Tween-20, chitosan, agar, konjac powder and deionized water was 3:0.5:3.5:10:4:990; all other operating steps and parameters remained unchanged.

[0101] Comparative Example 10

[0102] Compared to Example 4, the difference is that chitosan was not added in Comparative Example 10, and the weight ratio of the finished essential oil composition, Tween-20, agar, sucrose ester, konjac powder and deionized water was 3:0.5:10:4:3.5:990; the remaining operation steps and parameters remained unchanged.

[0103] Comparative Example 11

[0104] Compared to Example 4, the difference is that konjac powder was not added in Comparative Example 11, and the weight ratio of the finished essential oil composition, Tween-20, chitosan, agar, sucrose ester and deionized water was 3:0.5:3.25:10:4.25:990; the other operation steps and parameters remained unchanged.

[0105] Test Example 1

[0106] Two loops of the activated bacterial strain were inoculated onto a test tube containing sterile physiological saline. The bacterial concentration was tested using a hemocytometer. Finally, the concentration of the bacterial suspension was adjusted to 1 × 10⁻⁶ using sterile physiological saline. 7CFU / mL was used to prepare a bacterial suspension for later use. The fruit preservation cartons prepared in Examples 4-6 and Comparative Examples 5-8 were cut into circular pieces with a diameter of 80 cm. These pieces were sterilized by irradiation with UV light for 30 min, then placed in sterile bags under sterile conditions and stored for later use. 10 mL of heated and melted PDA culture medium was poured into a sterile petri dish. After solidification, 100 μL of the prepared bacterial suspension was added using a sterile pipette and spread evenly using a sterile spreader. The cut fruit preservation cartons were then placed in the petri dishes, with a 10 mm distance between the cartons and the bacterial suspension coating surface. The dishes were then incubated at 28°C for 48 h, and the inhibition rate was tested. The inhibition rate, expressed as a percentage, was the ratio of the area of ​​the inhibited area in the petri dish to the colony growth area in the blank control group petri dish. The bacterial species selected for this test were *Botrytis cinerea*, *Alternaria alternata*, and *Aspergillus niger*. The results are shown in Table 1.

[0107] Table 1

[0108] Gray mold (%) Alternaria (%) Aspergillus niger (%) Example 4 97 99 98 Example 5 96 98 97 Example 6 97 98 97 Comparative Example 5 80 86 84 Comparative Example 6 77 82 79 Comparative Example 7 71 74 72 Comparative Example 8 73 77 74

[0109] As can be seen from Table 1, the fruit preservation cardboard box prepared by this invention has an excellent antibacterial effect.

[0110] Test Example 2

[0111] Cherry tomatoes of uniform maturity and size, with consistent color, and free from pests, diseases, and mechanical damage were selected and divided into 6 groups of 12 tomatoes each. Each group was tested three times, and the average of the three tests was taken. The 6 groups of cherry tomatoes were placed in fruit preservation boxes prepared in Examples 4-6 and Comparative Examples 9-11, respectively. The boxes were placed in an environment with a temperature of 25°C and a humidity of 60%. Relevant indicators were measured on days 0, 6, 12, and 18. The preservation effect of the fruit preservation boxes was evaluated by measuring the percentage of good fruit, firmness, and sensory evaluation during storage.

[0112] (1) Good fruit rate: The good fruit rate is calculated by observing the number of rotten cherry tomatoes during storage, that is, the percentage of good fruit at the time of measurement to the number of good fruit before storage;

[0113] (2) Hardness: Three test points were randomly selected at the equatorial region of the cherry tomatoes and tested using a texture analyzer. The parameters of the texture analyzer were set as follows: a cylindrical probe TA3 / 100, a TA-RT-KIT fixture, a trigger point load of 5g, and a test speed of 10mm / s. For the waist test of the cherry tomatoes, three replicates were set for each treatment, and the results were averaged. The unit is expressed in g.

[0114] (3) Sensory evaluation: Ten observers with a balanced gender ratio, who have received uniform training and are in good health, were selected to evaluate the color, smell, and appearance of the cherry tomatoes. The evaluation was based on a score of 10. The highest and lowest scores were removed and the average was calculated. The specific scoring criteria are shown in Table 2.

[0115] The final results are shown in Table 3-5.

[0116] Table 2

[0117]

[0118] Table 3

[0119]

[0120] Table 4

[0121]

[0122]

[0123] Table 5

[0124]

[0125] As can be seen from Tables 3-5, the fruit preservation cardboard boxes prepared by this invention can effectively extend the storage period of fruits and maintain their color and firmness.

[0126] In the description of this specification, the references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0127] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described, or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in the claims, all of which should fall within the protection scope of the present invention.

Claims

1. The application of a cinnamon essential oil composition, characterized in that, The essential oil composition is added to the coating base to prepare a coating liquid. The coating liquid is then applied to a cardboard box and dried to obtain a fruit preservation cardboard box. The finished essential oil composition comprises the following raw materials in parts by weight: 12-16 parts by weight of cinnamon essential oil 10-14 parts by weight of water croton seed oil 8-10 parts by weight of caraway seed oil 5-7 parts by weight of fennel seed oil; The preparation method of the cinnamon essential oil and water croton seed essential oil specifically includes the following steps: The raw material is dried under controlled temperature, crushed, and sieved. The sieved raw material is mixed evenly with ethanol solution and stirred at a constant temperature and speed to obtain a blend. The blend is then sonicated, and the sonicated solution is centrifuged at a controlled speed. The supernatant is then collected to obtain the essential oil. The preparation methods for the caraway seed oil and anise seed oil specifically include the following steps: The raw materials are dried under controlled temperature, crushed, and sieved. The sieved raw materials are then subjected to supercritical CO2 extraction in a supercritical CO2 extraction device. After depressurization and discharge, the materials are centrifuged at a controlled speed, and the supernatant is collected to obtain the essential oil.

2. The application of the cinnamon essential oil composition according to claim 1, characterized in that, The method for preparing the finished essential oil composition is as follows: cinnamon essential oil, water celery seed essential oil, caraway seed essential oil and fennel seed essential oil are stirred and mixed evenly to obtain the finished essential oil composition.

3. The application of the cinnamon essential oil composition according to claim 1, characterized in that, The coating amount of the coating liquid is 250-300 mL / m. 2 .

4. The application of the cinnamon essential oil composition according to claim 1, characterized in that, The raw materials for the coating base include: emulsifier, chitosan, agar, sucrose ester, konjac powder, and deionized water.

5. The application of the cinnamon essential oil composition according to claim 4, characterized in that, The weight ratio of the essential oil composition, emulsifier, chitosan, agar, sucrose ester, konjac powder, and deionized water is 3-5:0.5-1:2-4:10-12:3-4:2-3:990-1000.

6. The application of the cinnamon essential oil composition according to claim 4, characterized in that, The emulsifier includes Tween-20.

7. The application of the cinnamon essential oil composition according to claim 4, characterized in that, The preparation method of the coating liquid is as follows: Stir agar and deionized water at a controlled temperature of 55-60℃ until homogeneous. After cooling to 35-40℃, add emulsifier, chitosan, sucrose ester, konjac powder and essential oil to the finished product, and mix evenly at a controlled temperature of 28-30℃ to obtain the coating liquid.

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