Cornelian cherries were stored in two types of polymeric films (low density polyethylene and polypropylene) and three gas combinations (5%O2 + 20%CO2 + 75%N2 , 60%O2 + 20%CO2 + 20%N2 and Air) at 1 °C and 90-95% relative humidity for 35 days. Unpackaged cornelian cherries were used as a control. Samples were taken initially and at intervals of 7-days during storage, when quality parameters were measured. Results showed that modified atmosphere packaging (MAP) allowed the stored fruits to retain their weight and visual quality throughout the experiment, regardless of the gas combinations used, while by the end of the storage period the unpackaged fruit lost over 30% of their weight and consequently visual quality. Overall, packaging in 60%O2 + 20%CO2 polypropylene (PP) and Air low density polyethylene (LDPE) could retard soluble solid contents, titratable acidity, ascorbic acid, anthocyanin index decrease and pH increase during the storage time. Additionally, such packaging could lead to better surface color preservation than that of fruits kept in open containers. Furthermore, packaging in air low density polyethylene and 60%O2 + 20%CO2 low density polyethylene could delay total phenolics accumulation and increase peroxidase activity to levels higher than those in the control. During the maintenance period, no symptoms of decay were observed.

Increased interest in the use of natural compounds instead of chemicals is due to concerns about the effect of synthetic ingredients on humans' health and over environment. Therefore, in this study essential oil from Ocimum basilicum as a natural and safe compound, was applied at three levels (100, 200 and 300 μl/l) as vapor and its effects on postharvest quality and storage life of 'Golden Drop' plums was evaluated. After application of treatments, the fruits were stored at +1 °C and 80-85% relative humidity for 42 days. During the storage period, samplings were carried out every week and to simulate market condition, they were kept at room temperate for 24 h. Then some of the qualitative and quantitative traits, such as total soluble solids (TSS), titrable acidity (TA), TSS/TA ratio, weight loss, firmness, ascorbic acid, total antioxidants, as well as color (L*, hue angle) were measured. Results showed that the basil essential oil contributed to a better maintenance of TSS, TA, TSS/TA ratio, firmness, ascorbic acid, antioxidant and delayed weight loss and color changes compared to control. However, the fruit treated with 300 µl/l concentration had essence flavor compared to control. In conclusion, the use of basil essential oil is an effective tool on maintaining postharvest quality and storage life of plum fruits.