In recent years, plant essential oils have received attention in the industry as a natural green preservative (antibacterial agent). The use of plant essential oils in the storage and preservation of fruits and vegetables can better maintain their quality and extend the shelf life.　　

Plant essential oil is a kind of volatile oily liquid aromatic substances extracted from different tissues of higher plants such as flowers, leaves, roots, stems, fruits, etc. It is composed of phenols, terpenes, aldehydes and ketones, alcohols, and acids. And aromatic compounds. Among them, phenols, terpenes and aldehydes and ketones are the main antibacterial components, and alcohols, ethers and hydrocarbons also have a certain degree of antibacterial effect. Plant essential oil has anti-bacterial, anti-fungal and anti-oxidant effects. As a broad-spectrum fungicide, it has been widely used in the storage and preservation of fruits and vegetables because of its high efficiency and long-lasting characteristics.　　

The use of essential oils to treat fruits and vegetables can inhibit the activity of molds on the surfaces of fruits and vegetables, reduce the rot and deterioration of fruits caused by mold activities, and also effectively reduce the activity of enzymes in the fruits and the intensity of their physiological activities, which has the effect of green preservation. The application methods of plant essential oils in the preservation of fruits and vegetables mainly include essential oil pre-production spraying, essential oil dipping, essential oil fumigation treatment, essential oil compound edible film and essential oil fresh-keeping paper.　　

Pre-harvest spraying is to spray the diluted plant essential oil solution evenly on the surface of the fruits and vegetables some time before the fruits and vegetables are picked. Treating fruits and vegetables by spraying essential oils can reduce the waste of essential oils and more efficiently use essential oils to preserve and store fruits and vegetables.　　

The essential oil dipping method can effectively prevent fruits and vegetables from infecting rot-causing fungi. It is a method that is often used to control the postharvest rot of fruits and vegetables. It is more convenient and quick in the preservation of fruits and vegetables.　　

The essential oil dipping method refers to putting fruits and vegetables into an essential oil-water emulsion of appropriate concentration for soaking treatment, after treatment, take out the surface water of the naturally dried fruits and vegetables, and then put them in a fresh-keeping box for storage.　　

For fruits and vegetables with peel protection, such as apples, potatoes, pears and bananas, it will be more green and safe to use essential oils of appropriate concentration instead of synthetic fungicides in commercial applications. But the essential oil dipping method is not suitable for leafy vegetables, strawberries, bayberry and other fruits and vegetables with soft texture and easily damaged leaves.　　

Essential oil fumigation treatment is to use plant essential oils as fumigants and put them in a closed space together with the fruit for repeated treatment. After the treatment, the fruit is placed in a sterilized plastic basket lined with a polystyrene bag, and then sealed and placed at room temperature. .　　

During the entire fumigation process, the essential oil does not need to directly contact the fruits and vegetables. Instead, the antibacterial components of the essential oils are uniformly covered on the surface of the fruits and vegetables through the spatial diffusion of gas, thereby effectively inhibiting the growth and reproduction of pathogenic bacteria and rotting bacteria. Under fumigation conditions, with the rapid volatilization of residual essential oil on the surface of the peel, the fruit can still better maintain its original flavor, which is more acceptable to consumers.　　

Essential oil compound coating is to add plant essential oil as an antibacterial agent into a coating liquid made of natural edible materials such as chitosan, sodium alginate, etc., and then immerse the fruit in it. Store in fresh-keeping box.　　

Combining plant essential oils with carriers such as natural edible coating agents and coating them on the surface of fruits and vegetables can effectively prevent fruit rot and deterioration caused by fungus, especially mold infection. In addition, the coating treatment can also adjust the internal gas exchange of fruits and vegetables, thereby inhibiting the respiration and transpiration of fruits and vegetables, reducing the loss of fruit moisture and nutrients, and extending the shelf life of fruits and vegetables.　　

Essential oil fresh-keeping paper is a new type of fresh-keeping paper obtained by adding plant essential oil as a natural antibacterial agent to the fresh-keeping paper. Essential oil fresh-keeping paper has certain air permeability, which can effectively isolate fruits and vegetables from direct contact with external harmful substances, effectively delay the release of plant essential oils, and prevent the loss of moisture and nutrients in fruits and vegetables.

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