Cinnamon essential oil microcapsule was developed. Microcapsule was prepared with cinnamon oil embedded β-Cyclodextrin (β-CD). The influence of the ratio of core (Cinnamon essential oil) to wall (β-CD), temperature, reaction time and stirring speed on the embedding rate of cinnamon essential oil were studied through L 9 (3 3) orthogonal test. The optimum preparation conditions of cinnamon essential oil microcapsules was as follows: the ratio of core (Cinnamon essential oil) to wall (β-CD) was 1:7, the temperature was 90˚C, the reaction time was 1h and the stirring speed was 1000 r/min, under these conditions, the embedding rate of cinnamon essential oil can reach to 90.24%. When the dosage of cinnamon oil microcapsule was 0.03g/ml, the diameters of inhibition zone on E. coli and Penicillium were up to 36mm and 24mm.

The cinnamon essential oil micro-capsules was prepared by β-Cyclodextrin (β-CD) embedding technology, the commercially available fruit wax was used as substrate and cinnamon oil micro-capsule was added as antibacterial agent. The concentration of fruit wax, micro-capsules addition, dissolution temperature, stirring speed and other factors on the fresh-keeping effect of antibacterial fruit wax were studied through L9(3 4) orthogonal experiments. The results of orthogonal experiments showed that the antibacterial fruit wax had a significant antibacterial effect on Penicillium and Staphylococcus aureus. The optimum preparation technology was determined as follows: the concentration of fruit wax was 50 % (relative to the total volume of fruit wax solution), the content of cinnamon oil micro-capsules was 40 mg/mL, the dissolution temperature was 70˚C, the stirring speed was 700 r/min, a good antibacterial effect of fruit wax solution can be obtained. The inhibition zone diameter on Penicillium and Staphylococcus aureus was 28 mm and 20 mm. The fresh-keeping effect of the cherry tomato was tested, the results showed that all the indexes of the cherry tomato coated with the anti-bacterial fruit wax were better than the control group, the weight loss rate and respiration intensity were significantly reduced, and its shelf life was significantly extended.