Extension of storage life and quality properties of grape cv. Bidaneh Ghermez by Thymus essential oil

Considerable economic losses to harvested fruits are caused by postharvest fungal decay, which can be significantly controlled by edible coatings. Grape as a perishable fruit is exposure to fungal infection especially Botrytis cinerea. In this study, thyme essential oil used as an alternative potential treatment for antifungal to inhibition of fungal diseases and maintaining postharvest quantitative and qualitative characteristic of table grape cv Bidaneh Ghermez. When TSS of grapes were almost 20 ºbrix harvested and after inoculation with Botrytis cinerea treated by 0, 150 and 300 µl/l Thymus essential oil, packed in about 200 g packages, then stored for 60 days in storage 0± 2 °C by 90% relative humidity. The experiment was conducted using a completely randomized design with 3 replications. After treatment of fruit weight loss, color change, pH, decay and qualitative factors were measured. The results showed that treated fruit had lower decay, weight loss, shatter and cracking, and higher quality. Lighting, hue angle and Chroma decreased by the time. Also, lighting in treated fruit was lower than control. By the time, TSS and TA respectively increased and decreased. By increasing the essential oil concentration, fungi growth significantly decreased, but in most characteristics such as weight loss, lighting, hue angle, Chroma, browning, firmness, cracking and berry abscission concentrations of essential oil did not show significant difference.