Botrytis cinerea Pers., is responsible for significant losses of table grape berries both before and after harvest, and is a major obstacle to long-distance transport and storage. So, this study aims to evaluate non-chemical substances to control Botrytis rot through these conditions. During 2006 and 2007 growing seasons, in the grape vineyard of the three Seedless table grapes in El-Nobariya area, at Beheira Governorate. Laboratory trials were performed to evaluate the effect of Kombucha filtrate on the spore germination. Suppression the detached berries decay after being inoculated with the spore suspension and immersed in Kombucha for 30 sec, then stored at 15°C for 7 days. Inoculated and non-inoculated entire clusters of the three tested grapes were immersed in the Kombucha filtrate for 30 sec and stored for 4 weeks at 0 – 1°C (RH >90%), number of decayed berries per kilogram were recorded after storage quality parameters of both groups were also evaluated. These treatments was compared with traditional commercial method to control this decay using sulfur dioxide. Kombucha reduced the spore germination at low concentrations and prevented it at 80 or 100%. Highly reducing percentage of the decayed berries or the number of decayed berries per kilogram when entire clusters were treated with both Kombucha or SO2. Finally, it is suggested that Kombucha is a natural alternative antifungal which could be used as near-harvest dipping application without need to any chemical or fungicidal applications pre- and post-harvest especially for exportation grapes. Grapes quality were not negatively affected as result to using a new tested substance. Keywords: Seedless grapes, Kombucha, cooling storage, SO2