The present study was performed during seasons 2016-17 on 13 years old Flame
Seedless cv. (Vitis vinifera L.) at Assiut Governorate, Egypt. The vines were sprayed with
natural oils (Clove oil , black seed oil and garlic oil ) before harvest in two concentrations
0.5% and 1%. Physical, chemical and microbial assays were conducted during storage
under marketing conditions. Natural oils especially garlic oil gives high quality properties
of berries e.g. decreasing the total loss, berry shatter, TSS/TA percentage and also protected
the anthocyanin pigment from degradation during the storage periods at room and cold
temperatures. All natural oils especially garlic oil decrease the total counts and diversity of
post harvest fungi. The diversity index showed great variation between cold and room
temperature and the oil treated comparing with control samples which revealed the highest
diversity index. Decreasing fungal counts and the diversity reflects directly on berries
quality and longitivity during the storage at marketing conditions.