Abstract: To explore a safe and efficient edible coating for citrus preservation, two natural material chitosan (CS) and nanocrystal cellulose (NCC) were composited and applied to coating of red tangerine. Firstly, composite independent films were prepared to investigate the effects of NCC on the tensile properties and permeability of independent films. Secondly, NCC/CS composite coatings were used for the preservation of red tangerine. Fruit decay rate and physiological quality of red tangerine were monitored during storage. The results showed that addition of NCC improved tensile properties of independent films and reduced their hygroscopicity. Compared to CS coating, composite coating further reduced the decay rate of red tangerine fruit, slowed down the accumulation of malondialdehyde, kept the fruit firmness and maintained the nutrient content. the preservation effects of 6NCC/CS (the mass fraction of NCC powder is 6% of CS) composite film was the most significant.
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