<p>Postharvest losses in fruits significantly affect their marketability and economic value. These losses are primarily attributes to physiological weight loss, spoilage, and degradation in fruit quality. The present study was conducted at Khalsa College, Amritsar, to evaluate the impact of essential oil treatments on the postharvest quality and shelf life of ‘Flame Seedless’ grapes stored under cold conditions. Various concentrations of three essential oils, i.e., thyme oil (200, 400, 600, 800 µl L⁻¹), cumin oil (200, 400, 600, 800 µl L⁻¹), and lemon grass oil (10, 20, 30, 40 µl&#xa0;L⁻¹), were used. After the treatments, berries were air dried, weighed, and stored at 4 ℃ in corrugated fiberboard boxes. Physiological and biochemical parameters, including physiological loss in weight (PLW), spoilage, total soluble solids (TSS), titratable acidity (TA), TSS/acid ratio, total soluble sugars, reducing sugars, and anthocyanin content, were analyzed at intervals of 15, 30, 45, and 60&#xa0;days of storage. The results indicated that essential oil treatments significantly reduced the PLW and spoilage while enhancing fruit quality attributes such as TSS, sugars, and reducing sugars as compared to untreated controls. Among the different treatments, thyme oil at concentrations of 800 µl L⁻¹ demonstrated the highest efficacy in preserving the overall quality and extending the shelf life of grapes. These findings suggest that essential oils could serve as a&#xa0;sustainable and natural alternative to synthetic chemicals for maintaining postharvest quality and prolonging the storage life of grapes.</p>