The effect of carboxymethyl cellulose and pistachio (Pistacia atlantica L.) essential oil coating on fruit quality of cold-stored grape cv. Rasheh

Application of natural compounds such as essential oils and plant materials as bio-products is known as an appropriately safe strategy for controlling decay and maintaining fruit quality. Pistachia atlantica essential oil (PAO) (ranging between 0, 200, 400, 600, 800, 1000 and 1200 µl l-1) was tested for antifungal activity against Botrytis cinerea in vitro conditions. Carboxymethyl cellulose (CMC) (0, 1 and 2%) and PAO (0, 600 and 1200 µl l-1) were applied to the "Rasheh" grope for improving grape cold storage to preserve fresh fruit quality during cold stored postharvest. The growth of B. cinerea mycelia was greatly inhibited up to 84% at 1200 µl l-1 PAO under in vitro conditions. CMC and PAO treatments led to delaying grape weight loss and fruit decay. Titratable acidity, anthocyanin, antioxidant capacity, phenol and tannin of uncoated fruits decreased and total soluble solid contents increased during the grape storage. Fruit coating with CMC and PAO maintained higher anthocyanin, antioxidant capacity, phenol, tannin and titratable acidity. Less increase of total soluble solids was observed in coated fruits when compared to control fruits. The results indicated the beneficial effect of CMC (2%) and PAO (1200 µl l-1) coating on maintaining of grape fruit quality 28 d after storage.