This study aimed to investigate the effect of essential oil nanoemulsions on the storage quality of loquats, oil-in-water nanoemulsions loaded with Zanthoxylum schinifolium essential oil (ZSEO) and cinnamaldehyde (CA) were prepared using a mixed emulsifier of whey isolate protein and bacterial cellulose nanofibers. The effect of ZSEO/CA ratio (m/m) on the performance and stability of nanoemulsions was investigated by macroscopic and microscopic observation and physicochemical characterization. The results showed that the nanoemulsion with a ZSEO/CA ratio of 7:1 had a uniform particle size distribution without obvious aggregation, and exhibited high shear viscosity and viscoelasticity. Coating with this nanoemulsion could significantly inhibit the increase in mass loss rate and decay incidence of loquats during storage, slow down the decrease in titratable acid content, soluble solid content and hardness, effectively delay postharvest quality deterioration, and extend the shelf life.