Abstract:Coriander essential oil was compounded with 1% chitosan to prepare different concentrations of preservation solution，and the fresh strawberries with good quality were immersed and coated to preserve the freshness.The ultrapure water was used as the control group to investigate the effect of the compound preservation solution on the preservation effect of strawberries in ambient storage by determining the sensory quality and various physicochemical indexes of strawberries during the period of storage.The results showed that compared with the pure water group，the composite coating of coriander essential oil and chitosan was beneficial for strawberry preservation，and the higher the concentration of essential oil，the better the preservation effect.In the 8th day of storage，the decay rate of strawberries in the preservation group with a coriander essential oil concentration of 0.18% was lower than 30%，the weight loss rate and the malondialdehyde content were 62.5% and 39.7% lower than those in the control group，respectively，and the VC content and the titratable acid content were 1.9 and 2.1 times higher than those in the control group，respectively，with significant differences，indicating that the high concentration of coriander essential oil coating helps strawberries to maintain good sensory quality and nutritive value.