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¹ Scientific Research Institute of Viticulture and Wine-making, Production, Baku, Azerbaijan DOI : 10.52001/vis.2026.36.73.79 Viewed : 100 - Downloaded : 29 The main processes occurring in grapes during storage are water loss and the consumption of substances for respiration. In addition, changes occur associated with the activity of epiphytic microflora and various physiological disturbances of cellular metabolism. This study aimed to determine the relationship between the amount of natural weight loss during long-term storage and the grape cultivar, as well as the degree of its ripeness. The Ag shany and Gara shany table grape cultivars grown under the conditions of the Absheron Peninsula, and harvested at different sums of active temperatures, served as the study objects. Selected grape cultivars of 3-4 harvest dates, collected at intervals of 5-7 days at different sums of active temperatures, were stored in a refrigerated chamber at a temperature of 0°C and a relative air humidity of 90–95%. Weight changes were determined by repeated weighing throughout the storage period. The experiments were laid out in a fivefold repetition. The reliability of the results was determined using one-way ANOVA (Analysis of Variance) and Tukey's HSD (Honestly Significant Difference) test (p < 0.05). The lowest level of weight loss during the storage period occurred at grapes collected when the sum of the active temperatures reached 3300-3500°C. The first month of storage was characterised by a higher level of evaporation, attributed to the presence of unbound water in the berries. The results obtained will help producers select the best cultivar and determine the optimal time to sell stored grapes, thereby avoiding additional yield and finance losses. Keywords : Table grape, Cultivar, Long-term storage, Losses, Dynamics