Abstarct: Grape is considered as one of the most perishable fruits that is severely exposed to the Botrytis cinerea attack. Therefore this study was conducted on the effect of the encapsulaion thyme essential oil (TEO) in chitosan (CS)-myristic acid (MA) nanogel as an edible coating on the postharvest longevity of grape (Vitis vinifera cv. Sorkh-Fakhri Shahroodi. Then, the effect of CS-MA nanogel coating at three levels of 0, 150 and 300 ppm, TEO at three levels of 0, 75 and 150 ppm, and the encapsulated TEO in CS-MA nanogel at three levels of 0, 75 and 150 ppm was evaluated on the quantitative and qualitative characteristics of grapes during 72 days storage at 4±2°C. The activity of the Botrytis cinerea fungus under in vitro was investigated as well. This study was conducted as a factorial experiment baxsed on completely randomized block design. FTIR results showed a successful coupling between amine groups of CS and carboxylic acid groups of MA. Also, scanning electron microscopy (SEM) image showed that the CS-MA nanogels containing the TEO had the particle size below 100 nm. In decay test, the highest number of spore recorded for control treatment. The results of the physicochemical properties showed that the highest pH and the lowest titratable acidity were associated to the control treatment. The lowest electrolyte leakage and color change, the highest L* and the chroma index as well as the best fruit flavor were observed in treatment with 75 ppm TEO. The least browning and microbial population were recorded for treatments of 75 ppm TEO and 75 ppm TEO encapsulated in CS-MA nanogels. The least polyphenol oxidase activity and the highest total phenol as well as the highest antioxidant activity were recorded for treatment of 75 ppm TEO encapsulated in CS-MA nanogels. In this research, the treatments of 75 ppm TEO and 75 ppm TEO encapsulated in CS-MA nanogels showed the most favorable results.