Olorunsogbon, S. T.Ozden, M.Riley, I. T.2024-11-072024-11-0720231589-16231785-0037https://doi.org/10.15666/aeer/2104_35333559https://hdl.handle.net/11480/14125Table grapes have a high-water content and are non-climacteric. They are prone to degradation and infections. This study reveals the effect of neem seed oil combined with methylcellulose (NSOMC) at (control, 0.5%NSOMC, 2%NSOMC, 8%NSOMC, 32%NSOMC and 1% of methylcellulose (MC) prolonging the postharvest quality of Sultana table grapes during 60 days of storage at 0.5 & DEG;C. The different concentrations of the NSOMC were found effective compared to the control and 1%MC. NSOMC coated fruits, especially at 32% showed less decay incident (3.1%), weight loss (0.32%) and colour changes (8.49) compared to the other coated fruits and the control. 32%NSOMC coated fruits retained their total soluble content and titratable acidity with the lowest mean pH value (3.43). Phenolic compounds (total phenolic and total flavonoid content) had the highest mean and the antioxidant activity was reduced in 32%NSOMC coated fruits. Therefore, our findings suggested that the neem seed oil combined with methylcellulose is safe and could be used as a commercial treatment to increase the shelf life of table grapes. The higher the concentrations of the neem seed oil, the greater the efficiency of the treatments.eninfo:eu-repo/semantics/openAccesstable grapesneem seed oilmethylcellulosesoluble solidtitratable acidityweight losscolourfruit decayphenolic compoundantioxidant activityArticle2143533355910.15666/aeer/2104_353335592-s2.0-85166592101Q3WOS:001055189100001Q4