الفهرس 
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Abstract
This investigation was conducted over a period of two
:uccessive years durinj 1972 and 1973 seasons in the orchard Assiut University to study the effect of temperature, sul— hur dioxide furniation and storage period on some physic
chemiaJ. characteristics of berries in White Banaty and Roomy, vitis vinif era, grape varieties.
This experiment was arranged as factorial in randomized
complete blocks desii with five replications. Four different storage treatments were used; 32°F and 85% relative humidity, “F and 85% relative humidity, sulphur dioxide fumigation at
level of 1% before storae and 0.25% after ten days
storage at 40°F and 85% relative humidity and room temp— :ature. The storae peiod extended about 7 weeks under cold
L orage treatments and about 2 weeks der room temperaftre both White Banaty and Red Roomy grapes in 1972 and 1973
Results of this investiation could be summarized as
o11ows:
It was obvious that 32°F and 85% relaive humidity was the most favourable storage temperature recomniended for storin, both White Banaty and Red Roomy grapes. Both varieties