grapes without apparent symptoms; however, when a light pressure is applied to infected berries (e.g., as in the case of densely packed bunches), the rot can come out [5]. Product decay by _Rhizopus_ spp. under cold storage conditions cannot be excluded; indeed, although the temperature needs to be optimal and constant, especially for long distance shipment, accidental temperature fluctuations along the cold chain can occur, favoring the development of microbial decay. Unsurprisingly, strategies to improve the traceability and transparency of table grapes' cold chain logistics are ongoing [6; 7]. In addition to preservation at low temperature, table grape producers and retailers are constantly searching for innovative technologies able to both reduce the use of fungicides and counteract the physicochemical changes occurring during long-term storage in order to maintain optimal quality parameters during product marketability [8]. Considering the high susceptibility to plant diseases and parasites, grapes and especially table grapes are subject to numerous treatments of different pesticides (up to 18 species per biological cycle). In particular, table grapes are usually treated during pre- and post-harvest processes with cyprodinil + fluidoxonil (Switch, Syngenta Italia, Milan, Italy), difenoconazole (Score(r) EC 25, Syngenta Italia, Italy), Boscalid 50 WG (Cantus BASF, Ludwigshafen, Germany), Pyrimethanil (Scala(r), BASF, Ludwigshafen, Germany), Fluidoxonil (Geox(r), Syngenta, Basel, Switzerland), Fenezamide (Teldor plus(r), Bayer, Leverkusen Germany), Fluazinam (Banjo(r), Makhteshim Agan Italia, Grassobbio, Italy ), and Iprodione (Rovral(r), BASF Ludwigshafen, Germany) [9; 10]. Sulfur dioxide (SO\({}_{2}\)) generators are also used to control rots on post-harvest table grapes, but the unsuitable application of this gas may induce injuries and unpleasant aftertaste in both rachis and berries [11]. In addition, sulfite residues are becoming an important consumer issue for adverse reactions; the current amount of SO\({}_{2}\) permitted by the Regulation 1333/2008 on table grapes is 10 mg/Kg [12]. In accordance with consumer demands, natural molecules endowed with antimicrobial properties and green strategies are widely studied to maintain the acceptability of fresh foods during storage as alternatives to synthetic preservatives [13; 14; 15; 16; 17; 18]. Due to both the ability to counteract microbial spoilage and improve organoleptic properties, flavor compounds identified in essential oils (EOs) have been widely exploited in food applications [13; 19]. Plant essential oils constituents are mainly grouped into two categories, oxygenated compounds (alcohols, esters, ketones, phenols, and other aromatic and sulfur-containing groups), and hydrocarbons. These latter are characterized by a specific chemical group terpenoids, in turn composed by monoter hydrocarbons, sesquiterpene hydrocarbons, and their oxygenated derivatives [20]. Among identified terpen in EOs, the acyclic monoterenoid citral (consisting of two geometrical isomers: the E-isomer geranial and the Z-isomer neral [21]) is the most widely used flavouring compound in foods, beverages, and cosmetics with a high consumer acceptance [22]. It is classified by the European Commission among the compounds approved as flavor additives in food, beverages [23], and feed products [24]. Due to its antimicrobial properties, citral is also studied for applications in novel and natural preservative strategies [21; 25; 26; 27]. However, relatively few investigations of citral-based strategies have been performed to preserve table grapes' quality and safety during post-harvest storage; essential oils of _Eucalyptus staigeriana_, composed by 30.9% citral, were able to reduce the incidence and severity of grey rot caused by _Botrytis cinerea_ and the severity of ripe rot caused by _Colletotrichum acatatum_ on table grapes [28]. Similarly, lemongrass oil, containing citral and geraniol, was used to develop nanoemulsion coatings to preserve grape berries' quality and safety [29].