To prolong the release time of essential oil and enhance its preservation effect, citral nanoemulsion was prepared using high-pressure microfluidization technology, and its effect on the storage quality of Shatangju (Citrus tachibana Blanco) was investigated. Using sodium alginate as the aqueous phase and citral and corn oil as the oil phase, stably nanoemulsions with particle size less than 200 nm were prepared. When the mass fraction of citral was 0.3%, the particle size of the emulsion was 130 nm, the polydispersity index (PDI) < 0.3, and the Zeta potential was -50 mV. Shatangju fruits were treated by nanoemulsions containing 0.1%, 0.3%, and 0.5% citral (0.1% C-NE, 0.3% C-NE, and 0.5% C-NE), while the untreated group (BG), sodium alginate treated group (SA), and citral solution treated group (0.3%C) were prepared as controls. The effect of nanoemulsion treatment on the preservation of Shatangju was investigated by measuring the variations of the decay rate, respiration rate, weight loss, hardness, nutrient content, and malondialdehyde content in the peel and antioxidant enzyme activity during storage. Results showed that compared with BG and SA groups, citral nanoemulsion treatment significantly inhibited the respiration of fruits and reduced their weight loss, thus reducing their decay. Especially, the decay rate of 0.3% C-NE group during the 14 d storage period was 0. Meanwhile, nanoemulsion treatment helped maintain the ascorbic acid content in fruits and reduced the accumulation of malondialdehyde. The 0.3% C-NE group also had higher enzyme activity in the late storage period compared to the other groups. This indicated that the nanoemulsion with a citral concentration of 0.3% had a good antibacterial and preservation effect, which could reduce the respiration of fruits and improve the resistance of fruits against pathogenic bacteria, thus significantly reducing the decay of the fruit. Therefore, the citral essential oil nanoemulsion has good potential for the preservation of postharvest fruits during storage.
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