From thyme essential oil, oregano essential oil, cinnamon essential oil, clove essential oil and Litsea cubeba essential oil, a plant essential oil with the strongest inhibition effect on Cladosporium coriolis, Penicillium christenseniae, Penicillium tropical penicillium and Aspergillus flavus was selected, and phase transition method was adopted.Using Tween 80 as surfactant and anhydrous ethanol as cosurfactant, a clear and transparent nano-emulsion of cinnamon essential oil was prepared by means of adding water by observing the stratified volume of liquid and determining the surfactant and cosurfactant ratio value, and its antibacterial mechanism and fresh-keeping effect on fresh-cut purple potato were studied.Results showed that cinnamon essential oil had the strongest inhibitory ability against the dominant putrefaction of purple potato.The cinnamon essential oil nanoemulsion could reduce the surface hydrophobicity of the cell membrane, increase the permeability of cell membrane, and effectively inactivate the dominant putrefaction of purple potato.The fresh cut purple potato was treated with cinnamon essential oil nanoemulsion, the putrefaction rate was significantly reduced, water retention was effective, and the storage period could be extended for 6 days. After 12 days of storage, weight loss decreased by 7.08%, browning degree decreased by 37.19%, polyphenol oxidase activity decreased by 83.85% and peroxidase activity decreased by 84.96%, which delayed the browning of cut surface and tissue aging process, and achieved the role of fresh-cut purple potato preservation.
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