This experiment was carried out in order to study the influence of some essential oils on post harvest quality of grapevine (Vitis vinifera) cv. Rasha (Siah-e-Sardasht). The treatments included control (distilled water) and concentrations 250 and 500 ppm of basil (Ocimum basilicum), wild mint (Mentha longifolia) and ajowan (Carum copticum) essential oils at two periods of 30 and 60 days storage. Results showed that essential oils decreased the decay and weight loss percentage at both storage periods. In the final stage of experiment all essential oils improved total soluble solids (TSS), maturity index and vitamin C content, while decreased titratable acidity (TA) compared with control. Decay rate, vitamin C loss and weight loss were increased by increasing storage period, whereas the application of essential oils declined these traits. The concentrations of 500ppm of basil essential oil and 250ppm of ajowan essential oil were more effective on controlling decay and weight loss, respectively. Also, the highest contents of vitamin C were obtained by concentrations of 250 and 500ppm of basil essential oil at the first and the second periods of storage, respectively.

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