CS-BA was synthesized using self-assembly reaction of water- soluble CS and BA and was characterized by SEM. TEM and FT-R. The superior performance of T vulgaris essential oils when encapsulated by CS-BA nanogel under both sealed and nonsealed conditions in comparison with free oils was revealed. The in vivo experiment also showed that the encapsulated oils at 700 mgll concentration was capable of preserving the quality the fruit during the 1-month storage period. Having considered the remarkable synergic effect achieved when the CS-BA nanogel was used in combination with the studied essential oils, further investigations on these CS-BA nanogels and their preserving impact on other crops are also suggested.