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In developing countries, the incidence of postharvest losses reduces the quantity and quality of food for human consumption and causes an economical damage along the food chain, especially, for primary producers. In this study, a multisystem coating (NC-EOt-C) based on pullulan and polymeric nanocapsules containing EO of Thymus vulgaris L. (EOt) was applied to increase the shelf life of table grapes (Vitis vinifera L.). The major components of EOt, chemically characterized by GC-MS, were o-cymene (32.68%), thymol (31.90%), and γ -terpinene (15.69%). The NC-EOt were prepared by nanoprecipitation and showed a particle mean size of 153.9 nm, a polydispersity index of 0.186, a zeta potential of -4.11 mV, and an encapsulation efficiency of 52.81%. The antioxidant capacity (DPPH and ABTS + methods) of EOt was maintained, or even improved, after its incorporation into NC. The shelf life study showed that grapes having the NC-EOt-C multisystem maintained their characteristics of color, firmness, TA, and SSC for longer time than those without the multisystem. NC-EOt-C multisystem acted as a barrier which reduced the metabolism of fruits. In addition, the compounds of EOt with antimicrobial activity avoided microorganism growth, while those with antioxidant activity reduced the oxidative stress induced during postharvest of grapes. Additionally, the polymeric structure of NC prevented the rapid evaporation of volatile compounds of EOt, increasing then their residence time on the fruit. Our study demonstrated that NC-EOt-C multisystem can be a viable alternative to preserve horticultural products for longer storage periods.

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Application of a Multisystem Coating Based on Polymeric Nanocapsules Containing Essential Oil of <i>Thymus Vulgaris</i> L. to Increase the Shelf Life of Table Grapes (<i>Vitis Vinifera</i> L.)

Application of a Multisystem Coating Based on Polymeric Nanocapsules Containing Essential Oil of Thymus Vulgaris L. to Increase the Shelf Life of Table Grapes (Vitis Vinifera L.)