Evaluating Piper chaba essential oil in edible coatings for postharvest preservation and shelf-life extension of grapes

This study investigates the potential of Piper chaba essential oil (PCO) as a natural preservative in edible coatings to extend the postharvest shelf life of grapes. The essential oil, extracted using ultrasound-assisted extraction and characterized by GC–MS, contained 26 bioactive compounds, with N-isobutyl-2,4-decadienamide (17.55%), Caryophyllene (9.49%), and sesquiterpenoid hydrocarbons (10.52%) as dominant constituents exhibiting strong antimicrobial and antioxidant properties. Grapes treated with T 6 treatment (0.4% PCO, 10% acacia gumn a d 1% glycerol) demonstrated superior quality retention compared to the control. After 15 days of storage, T 6 -coated fruits showed reduced weight loss (21.19%), greater firmness (2.65 N), and enhanced color stability (L* = 25.03). Furthermore, T 6 treatment effectively preserved phenolic content (0.935 mg GAE/g) and maintained high antioxidant activity (67.01% DPPH inhibition). Microbial analysis revealed that PCO coatings significantly limited microbial proliferation and suppressing yeast and mold growth during storage. Overall, incorporating PCO into edible coatings enhances their antioxidant and antimicrobial functionality, acting as both a protective barrier and a natural preservative. This eco-friendly approach offers a sustainable alternative to synthetic chemicals for maintaining the quality, safety, and shelf stability of fresh grapes.