Effect of chitosan and clove oil on physical and chemical properties of red roomy grapes during cold storage : a-effect of chitosan and clove oil on weight loss and decay percentages

Abstract EN

This work was carried out during two successive seasons 2015 and 2016 to study the effect of Red Roomy grapes coating with chitosan (2%) and clove oil (3%) on weight loss and decay percentages during cold storage.

The obtained result showed that fruit weight loss(%) and decay(%) significantly increased by all treatments with advancing the storage duration and reached its maximum values at the end of storage period.

Moreover at the end of storage period the highest values of weight loss (%) and decay (%) were recorded in uncoated grapes (control) as compared with both chitosan and clove oil coating during both experimental seasons.

In addition the lowest values of weight loss and decay % were found in the grapes coated with chitosan during the first season (2015), while the coated grapes with clove oil had the lowest percentages of weight loss and decay during the second season (2016).