الفهرس 
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Abstract
Flame seedless grapes (Vitis vinifera) were coated with edible films from 1% Carboxy methyl cellulose, 1%chitosan, 2%calcium chloride and mixture of these solutions. The samples were divided to 13 groups. The first group (T0) This was untreated fruit control, and The other groups ( T1 to T12 ) dipping of solutions edible films. All treatments were then stored at room temperature (28±3ºC) for 12days or at refrigerator temperature (4±1ºC) for 90 days.
Determination of chemical, physico, microbiological and sensory changes occurred in coated grapes during storage period.
Shelf-life sensory traits including taste, color, texture, Also the better sensory acceptance were detected for the treated samples along the storage period. Moisture content significant reduction in moisture was detected in untreated samples compared to treated, moisture decreased during the storage period, as it reached in the sample control (80.06–73.78%) after 4 day stored at room temperature and the treatment T1 (79.73-75.84%) after 12 days from the storage at the temperature of the room. And the treatment T0 (80.22-76.01%) after 15 days from the storage at refrigerator temperature comparison with the treatment T1 were (80.1- 76.28%) after 90 days from the storage at refrigerator temperature. index color, thickness and microbial examination were determined during coating with edible coating displayed greater external adequacy than untreated ones.