Effect of Chitosan Coating Enriched with Cinnamon Oil on the Quality of Garlic Sprouts During the Storage Time

In this paper, the effect of chitosan coating enriched with cinnamon oil was investigated using fresh-cut garlic sprouts as the object of study by final quality comparison method. Results showed that the chitosan-oil coating could reduce the weight loss rate and the loss of Vc, maintain the content of chromatism, and sensory evaluation of the sample treaded by the chitosan coating was also maintained. At the end of storage at 4℃, the weight loss rate of samples treated with the chitosan-oil coating was 0.21%, Vc content was 90.1mg/100g, and sensory evaluation of these sample was 8.8 scores. The results attained above showed that the chitosan enriched with cinnamon oil had good fresh-keeping effect on the quatity of garlic sprouts.