Abstract: Objective:In order to inhibit the growth of Colletotrichum gloeosporioides Penz(C.gloeosporioides)and extend the shelf life of mango. Methods:Semi-inhibitory concentration(EC₅₀)and the minimum inhibitory concentration(MIC)of cinnamaldehyde,eugenol,citral,carvone,geraniol and hexanal were determined by mycelial growth inhibition rate. The effects of physiological and biochemical indexes of C. gloeosporioides with cinnamaldehyde injected were studied to analysis the antibacterial mechanism. The quality change of mango with cinnamaldehyde-fruit wax coating was analyzed to evaluate the actual preservation effect of cinnamaldehyde. Results:The EC₅₀ and MIC of cinnamaldehyde to C. gloeosporioides were 0.234 and 0.4 μL/mL respectively,which was the best antibacterial essential oil. Cinnamaldehyde could rapidly lead to extracellular nucleic acid,conductivity,pH,malondialdehyde and ergosterol increased(P<0.05),while cell membrane integrity decreased;The cinnamaldehyde-fruit wax coating could significantly reduce the fruit spoilage rate(P<0.05),and had less remarkable effect on soluble solids,hardness and titratable acid(P>0.05).Conclusion:Cinnamaldehyde has a strong inhibitory effect on C. gloeosporioides. The Inhibitory mechanism is the breaking effect on membrane permeability and membrane integrity which caused apoptosis of mycelium. Combinate with food wax,the coating could significantly extend the shelf life more than doubled,but it has little effect on quality. This present study suggests that cinnamaldehyde as a biological fungicide might have wide range of application prospects for the control of C.gloeosporioides on postharvest mango fruits.