Ready-to-eat table grapes (cv. Alphonse Lavallee) were treated with distilled water, hot water and chlorine dioxide, then packaged in passive modified atmosphere packaging (MAP) and stored at 4 +/- 1 degrees C for up to 14 days. The grapes were then examined for their physical, chemical, microbial, and morphological (epicuticular wax) deterioration and sensory evaluation. It was found that the waxy crystals weakened, fell onto the cuticle layer and formed smooth surfaces on the surface of the grape berries depending on the fourteen days storage period and applications. Hot water and chlorine dioxide treatments reduced the total number of microorganisms, fungi and bacteria populations on the surface of the berries. Chlorine dioxide was the most effective treatment in reducing the total number of microorganisms, fungi and bacteria populations on the minimally processed Alphonse Lavallee grape cultivar. In addition, gallic acid, caffeic acid, p-coumaric acid and ellagic acid can be detected as phenolic compounds. However, (+)-catech in hydrate and ferulic acid, quercetin hydrate, epicatechin, gallocatechin, epigallocatechin and rutin hydrate were not detected.