Abstract:In order to explore the effects of citrus essential oil (0.25%,0.75%,1.5%) and chitosan (0.25%,0.75%,1.5%) on postharvest physiology and storability of Chinese olive (Canarium album) fruits, the fruit decay rate, browning index, relative conductivity, respiratory intensity, malondialdehyde content, endogenous antioxidant substance glutathione content, activities of peroxidase (POD) and ascorbate peroxidase (APX) of cv. ‘Tanxiang’ and ‘Meipu 2’ fresh fruits during postharvest storage were determined to screen the best concentration combination of compound preservatives. The results showed that the combinations of citrus essential oil and chitosan could effectively reduce decay rate, browning index and malondialdehyde content in fruits during storage, inhibit respiration, maintain a high content of endogenous antioxidant glutathione, as well as activities of POD and APX. Therefore, the combination of citrus essential oil and chitosan could effectively prolong the fresh-keeping period of Chinese olive fruits and improve the storability, the mixed 1.5% citrus essential oil and 1.5% chitosan had the best fresh-keeping effect.