Grape Vitis Vinifera L. var. "Baladi" was fumigated with acetic acid at two concentrations 75 and 100 %, during two successive seasons 2008/2009, to study their effect comparing of sulfur dioxide pads and control. However, Sulfur dioxide pads were packed in 40 μm polyethylene bags thickness at two concentrations 1 and 1.5 g/ kg fruit. All treatments were stored at 0 ± 1 Cº and 90-95% RH for three months, in cooling units of pome and vine research department in Swaida. Chemical and physical properties were assessed every 15 days intervals, and in every time shelf life was measured for three days at room temperature and calculated as total loss %. Acetic acid treatment effected as well as or better than sulfur dioxide pads during cold storage. Which, acetic acid fumigation decreased weight loss %, decay % and berry shatter %, moreover, berry adherence strength (g) and berry firmness (kg/cm2) were increased, but T.S.S %, total acidity % and sugars % have not significant differences comparing to sulfur dioxide fumigation and control. In addition to that, the application of acetic acid increased shelf life in days by decreasing total loss %; also this treatment improved some sensory properties and was satisfied for consumer demand.