To investigate the effects of high O_{2 atmospheres on the changes in quality, texture, storability and shelf life of ‘Kyoho’ grapes, grapes were stored in high oxygen atmos-pheres at 0℃ followed by istoring n air at 20℃ for 5 days. Compared with air storage, storage in 80% O2 or 40% O2+30% CO2 atmosphere delayed the decreases in soluble solids, titratable acidity, ascorbic acid and fruit detachment force, significantly reduced weight loss, fruit decay and berry drop of table grapes. In addition, grapes kept in high O2 atmosphere maintained higher berry firmness, better texture and sensory scores than those stored in air. Treatment in 80% O2 atmosphere had a better effect on storage of grapes than those treated with 40% O2+30% CO2 atmosphere, but did not significantly affect springiness, cohesiveness, weight loss, berry drop and sensory appearance.}