The effects of novel surface nano zinc oxide coatings to prolong the shelf life of grapes were evaluated for the preservation of some postharvest and phytochemical properties. Several parameters have been evaluated such as mineral contents, acidity, malonaldehyde content (MDA), visual rachis score, and the main anthocyanidins in grapes. Four solutions for coating films were prepared as the following: The 1st coating film was by distilled water (Control); the 2nd coating film was by chitosan (C); the 3rd coating film was by chitosan-nano zinc oxide (C-NZO); the 4th coating film was by chitosan-nano zinc oxide-essential oil (C-NZO-EO). Fresh grapes with a uniform size and no mechanical damage were separated into four groups (Control, C, C-NZO, and C-NZO-EO). The various groups were dipped into different solutions for five minutes then were dried for one hour at the ambient temperature, packed in plastic containers, and stored for sixteen days at 25 °C with relative humidity of 40-65 %. Different evaluations were detected on the first day of preparation, the 4th, 7th, 14th, and 16th day. The results reported that using C-NZO-EO treatment had a positive effect on potassium, calcium, and magnesium contents during preservation periods. The highest value of acidity was reported for control samples and reached 3.8 at the end of the preservation period. The highest MDA content was detected for C treatment (1.39 mmol/g) followed by control grapes that recorded (1.22 mmol/g) on the 16th day. C-NZO-EO was the most efficient treatment for the visual rachis score reporting 3.41 higher than C-NZO treated grapes on the 16th day. the highest Anthocyanidin values were found with C-NZO-EO treatment for Cyanidin-3-glucoside (2.99 mg g-1) and Malvinidin-3-glucoside (2.10 mg g-1). C-NZO treatment observed the highest value for Pelargonidin-3 glucoside (4.83 mg g-1). Coating by C-NZO-EO was a good treatment for grape preservation.