الفهرس 
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Abstract
This study aimed to : The present study was carried out during the two seasons of 2013 and 2014 to evaluate the effect spray of some antioxidants (ascorbic and salicylic acid) to improve grape cluster quality and berry shattering under room temperature. In this study clusters were harvested from Commercial farm in Sadat city Monofeya state when soluble solids in fuit juice about 16%. Samples from clusters were transported to the Lab. of Pomology Dept., Fac. Of Agric. Mansoura University. Clusters were stored at Room temperature condition for four days after grapes treated by 11 Ascorbic acid 0.5 gL-12-Ascorbic acid 1.0 gL-13- Salicylic acid 0.5 gL-14 Salicylic acid 1.0 gL-15.
-Ascorbic acid + Salicylic acid 0.5 gL-1 + 0.5 gL-16.
-Ascorbic acid + Salicylic acid 0.5 gL-1 + 1.0 gL-17
-Ascorbic acid + Salicylic acid 1.0 gL-1 + 0.5 gL-18.
-Ascorbic acid + Salicylic acid 1.0 gL-1 + 1.0 gL-19.
-Control (Spray by water The obtained results from this study were summarized as follow :
1-browing index : Spraying grapevine by ascorbic and salicylic acid at 1+1 g/L-1 gives high reduction in browing index up to end the experiment. About 2.83 compared with the best treatments.
2-Loss in fruit cluster weight percentage : All the antioxidant treatments presented decreasing in weight loss gradually during shelf-life under room temperature condition compared with control treatment.
3-Berry shattering : The control treatment showed an increasing in berry shattering during both seasons at end the experiment (30-32%). Which, ascorbic and salicylic acid 1+1 g/L-1 treatment presented the lowest shattering up to end the experiment.
4-Berries firmness and Separation forces : It is cleared from results that berries firmness and separation forces decreased by increasing shelf life period. It was lower at fourth day. In both seasons.where as Ascorbic and Salicylic acid 1+1 g/L-1 gives higher firmness during both seasons about (847-773 g/Forc). Moreover, berries separation presented (442-470 g/Force.
5-Soluble Solids Content:Soluble solids content in fruit juice was approximately similar in all treatments.6-Titratable acidity : Data showed that decreased gradually in fruit juice TA after harvesting during fourth day under room temperature. Treatment of Salicylic acid 0.5g/L-1 decreased acidity compared with other treatments. 7-SSC/acid ratio : In fruit juice was gradually increased from harvesting up to end of experiment for all treatment, under room temperature condition.8-Vitamin. C Content : Vitamin C content decreased gradually up to end the experiment in both seasons. Control treatment presented significant decreases in vitamin C than other treatment. However, treatment ascorbic/salicylic acid 1+0.5 g/L-1 about 0.36-0.73 mg/100 g-1 Fw.9- Total phenolic content (TP) : It was cleared that ascorbic/salicylic acid 1+1g/L-1 decreased stem browing index compared with other treatments during both seasons. from the above results, it is clear that the use of some antioxidants, such as ascorbic acid and salicylic acid spray on grape vines (Flame seedless) before harvest (14 days) at the beginning of the coloring stage and storage clusters under room temperature conditions (for 4 days) led to the improvement the quality of clusters. They reduced appearance browing index until the second day of shelf life, it the day the best and the maximum for the stay of the clusters in the egyptian market as well as reduced the occurrence of the phenomenon of berry shattering, which is another factor to increase the losses in fruits and degradation. It can be said that the use of those two substance (ascorbic acid and salicylic) (1+1 g/L-1)led to reduce the browing index and berry shattering until the second day of storage under room temperature conditions.