Taking chitosan as wall material, cinnamon oil as the core material, adopting the emulsification-curing prepared chitosan microcapsule, the application in fruit preservation effect was studied. Optical microscope(OM), Scanning electron microscope(SEM), Fourier transform infrared spectroscopy(FTIR) were used to characterize the technological parameters of microspheres, core-wall ratio and added quantity of microcapsule. The preservation effects of chitosan solution with the different added quantity of microcapsule were carried out, with grapes as the experiment object. The results showed with chitosan mass fraction being 1.5%, emulsifier mass fraction 1.5%, oil phase and water phase volume ratio 5:1 and crosslinking agent added volume 1.0 mL, smooth chitosan microcapsules could be prepared. The preservation effect of chitosan solution was optimal in the condition of core-wallmass ratio 3:1 and microcapsule content 4%.