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 eg 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.