Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape

In recent years, the using of natural materials, along with the using of new technologies, which, in addition to increasing the shelf life, maintain the quality properties and nutritional value of the products, it has become doubly important. The results showed that increasing the duration of storage caused a decreasing in moisture, pH, anthocyanin, phenol, colorimetry and increased weight loss and acidity, the most effect was observed in 21 days of storage. The using of edible coating containing nanochitosan/pectin and S. officinalis decreased weight loss and antioxidant activity and increased anthocyanin, phenol and colorimetry. In 7 days after storage, the least weight loss was 2.3% and in 14 and 21 days after storage, the least weight loss was 4.25 and 5.86% in the treatment of 70 mg/lit pectin with 30 mg/lit of nano chitosan. According to the obtained results, the using of edible coating containing nanochitosan/pectin and S. officinalis especially the treatment of 70 mg/lit of pectin with 30 mg/lit of nano-chitosan, had the most effect in increasing the shelf life of black grapes.