Utilizing Some Essential Oils to Extend the Shelf Life of Rashmiri and Khoshnawaty Grape Cultivars

Abstract

The incidence of postharvest losses of table grapes causes economic damage along the food chain, especially in developing countries. To increase the shelf life of table grapes (Vitis vinifera L.) essential oils (EOs) of some plants (thyme, clove, rosemary, and cinnamon) were selected as packaging material, to coat the 200g of grape that packed in plastic clamshell containers, and estimate their effects on the physicochemical properties and decay incidence of two varieties of grapes (Khoshnawaty and Rashmiri) during cold storage at 4°C with 80–85% relative humidity for 45 days. The results show that in general, all EOs of the plants (thyme, clove, rosemary, and cinnamon) used in this study lead to reducing weight loss, rachis browning, delaying repining and maintaining firmness during storage, as well as maintained their chemical characteristics (pH, solid soluble content and total phenols) beside to reducing decay incidence in treated grapes with EOs compared to the control treatment. Among the EOs types used in this study, EOs of clove were the best in most of the studied parameters, followed by EOs of thyme and cinnamon. In comparison between the two cultivars of grapes used in the current study, the Khoshnawaty variety was more stable to most postharvest parameters (physical, chemical, and decay incidence) compared to the Rashmiri variety.