The Effect of Essential Oil and Extract of Clove Buds (Eugenia Caryophyllata) on Some Quality Characteristics of Table Grapes During Storage

Use of such natural compounds as essential oils and plant extracts is considered as a safe method in control of postharvest diseases as well as delay in plant tissue senescence. In this study, the effects of clove essential oil and extract was investigated on decay control and on some quantitative characteristics of table grapes during storage. Grape bunches, after having been treated with different concentrations of clove essential oils (0, 50, 100, 150, 300, 450 and 600 µl/L) and as well with extract (0, 150, 300, 450 and 600 µl/L), were kept at 1C for 40 days. Clove essential oil proved to be effective in decay control, water loss, SSC, browning and shriveling of rachis and against berry shed. Also decrease in berry total phenol content, acidity and softening was delayed, causing increased storage life of fruits. Lower concentrations were more effective in enhancing storage life. Clove extract application, in spite of useful effects, could not be an advisable commercial method for increasing grape storage life, because of its weak decay control, water loss and browning of rachis in all its concentrations.