This study investigate the feasibility of cinnamon essential oil-loaded bagasse cellulose/hydroxypropyl-β-cyclodextrin (CEO/BC/HP-β-CD) microparticles with sustained-release, using BC and HP-β-CD as co-encapsulation agents. CEO/BC/HP-β-CD was prepared by simple and easy-to-operate methods. The SEM confirms that it has a dense flocculent structure, and CEO is fixed to form a three-dimensional (3-D) network and stably arranged. The FTIR and XRD show that the co-cross-links among CEO, BC and HP-β-CD form inclusion complexes. 18 days (25 °C), different humidity and different light intensities of stability experiments show that the co-encapsulation of HP-β-CD and BC can significantly improve the low stability and control the release of CEO. On the antibacterial test, the diameter of inhibition zone of CEO/BC/HP-β-CD is significantly larger than that of CEO (180 mm, and 112 mm). To evaluate the preservation effect, grapes were treated with blank, 0.1 ml /kg CEO, 1.85 g/kg CEO/ HP-β-CD and 2.5 g/kg CEO/ HP-β-CD. Compared with blank, CEO/BC/ HP-β-CD significantly reduce the shedding rate (reductions of 33.97 %), delay the decrease of TSS, DPPH and VC content (delay of 42.95 %, 22.73 % and 44.51 %). Compare with CEO, CEO/BC/ HP-β-CD has a long-term preservation effect and mask strong small. This study improves the utilization value of BC, provides a new method for grape preservation.