The possibility of using carvacrol essential oil in cover of Shirazi Alyssum homolocarpum seed gum on physicochemical, microbiological and sensory peroperties of grape during shelf life

Due to the high level of grape waste, applying methods of packaging to reduce waste and increase storage life is essential. Using the products such as edible films and coatings as well as natural antimicrobial compounds is an optimal solution for controlling pathogenic bacteria and increasing the shelf life of packaging products. The purpose of this study was to evaluating the physicochemical and antimicrobial characteristics of grapes coated with the Shirazi Alyssum homolocarpum seed gum containing carvacrol essential oil, and then grapes were immersed in aforementioned solution and samples were stored at 4 and 25°C for three weeks. Physicochemical, microbiological and sensory evaluation tests were performed at intervals of 1, 7, 14 and 21 days. With the addition of the coating Shirazi Alyssum homolocarpum seed gum containing carvacrol essential oil, on grapes, the acidity, weight loss, microbial growth and brightness significantly (P≤0.05) decreased compared to the control (uncoated). Addition of mentioned coating to the grapes lead to maintain the tissue firmness of grapes in compared with control after 21 days storage. Grape samples coated with 1% carvacrol essential oil had the highest overall acceptance rate after 21 days storage. Therefore use of 1% carvacrol in Shirazi alyssum homolocarpum seed gum cover, in order to improve physicochemical, sensory, texture and microbial properties of grapes during storage is recommended.