Table grape has an important role in the fresh fruit market all over the year. We tested shelf life 17 table grape varieties which are represent of the production and market in Hungary. The samples originated from the Trial Station of Central Agricultural Office Helvécia (Hungarian Great plain, in the middle of Hungary). The harvest was in the stage of fully ripening- that time circulation of sugar from the leaves to the berry is complete. That stage when the berries start became soft and will be deformed when lightly pressed between fingers. The study shelf life quality of the varieties started on the harvest day on room temperature (22-23oC ). We measured the weight loss of the bunch, the sugar content of the berries and observed the reasons of the losses. As a result of the experiment we found significant differences in longevity of shelf life among the tested varieties. The losses started after 4-5 days but some varieties were keeping the quality during 9 days. The sugar content increased (0,5-2%) for the end of test even the table grape is non climacteric fruit. The main reason of the losses were: berry softening, weight loss, the bunch peduncle desiccation, rotting- on the surface of berry appear some brown spots, the spots settle down, the skin become very thin and the rotting starts, micro cracking around the berry pedicel, decay starts the berries get to lose, We didn't observe dried, raisins berry among a tested table grape varieties.