2025, Vol. 8, Issue 4, Part E

author(s)
Monali Upadhyay, Jatinder Singh and Manoj Kumar Singh

abstract
This research investigates the efficacy of edible oil coatings, including coconut oil, almond oil, soybean oil, and mustard oil, in extending the shelf life of black grapes (Vitis vinifera). The study aims to assess the impact of these coatings on moisture retention, microbial growth inhibition, physical protection, and overall quality preservation of black grapes during storage. Fresh black grapes were coated with different edible oils and subjected to storage trials under controlled conditions. Various parameters such as physiological loss in weight, soluble solids content, visual characteristics, chemical properties, sensory evaluation, and microbial attack were analyzed at scheduled intervals (7, 14 days). The results indicated that coconut oil exhibits superior effectiveness in preserving grape freshness and weight by minimizing moisture loss compared to other oils and the control group. Additionally, grapes treated with coconut oil demonstrated fewer signs of microbial attack and maintained desirable sensory qualities. This study highlighted the potential of coconut oil as a natural and effective barrier against moisture loss, thereby contributing to the extension of the shelf life of black grapes. Further research focusing on optimal concentration and application methods of coconut oil, as well as its comparative efficacy with other coatings, could enhance postharvest preservation techniques in the grape industry.