This study was aimed at evaluating the effect of pullulan coating incorporated with cinnamon essential oil (CEO) nanoemulsion on the shelf life and senescence of fresh strawberries during room storage. Pullulan-CEO nanoemulsion prepared using ultrasound treatment had smaller particle size (162.1 nm) and more uniform distribution of oil droplets. After six days of storage, pullulan-CEO nanoemulsion coating remarkably lowered the loss in fruit mass, firmness, total soluble solids and titratable acidity of strawberries. In addition, pullulan-based nanoemulsion coated strawberries showed the strongest antimicrobial activity against bacteria and molds (2.544 and 1.958 log CFU/g, respectively) compared to control and pure pullulan coating groups. It is mainly due to the antimicrobial activities of CEO dispersed in nano size in pullulan matrix. This study revealed that pullulan-CEO nanoemulsion coating showed great potential to prolong the shelf life of fresh strawberries during room storage.

这项研究旨在评估普鲁兰聚糖涂层与肉桂精油（CEO）纳米乳液的结合对新鲜草莓在室内储存期间的货架期和衰老的影响。使用超声处理制备的Pullulan-CEO纳米乳液具有更小的粒径（162.1 nm）和更均匀的油滴分布。储存六天后，pullulan-CEO纳米乳液涂料显着降低了草莓的果实质量，硬度，总可溶性固形物和可滴定酸度的损失。此外，与对照组和纯支链淀粉包衣组相比，支链淀粉基纳米乳液包被的草莓对细菌和霉菌显示出最强的抗菌活性（分别为2.544和1.958 log CFU / g）。这主要是由于CEO的抗菌活性分散在支链淀粉基质中的纳米大小。