Botrytis cinerea, Sclerotinia sderdiorum and Pythium aphanidennatum are among the pathogenic fungi on snap beans during cold storage. In vitro tests showed that Trichoderma harzianum resulted in 100% inhibition of mycelia! growth in all tested pathogens followed by TrIchoderma verde and Trichoderma geode/turn compared with the controt. The effect of ethanol vapor 75% tested for different exposure intervals was assessed against of &byes cinerea 100%. In vivo trials showed that T. haafanum reduced (1.50%) disease severity with &byes dnetea followed by T germ/elm (8.95%) and T verde (12.3%), while ethanol resulted in lower effect (20.5%) compared with the control after 4 weeks storage season 2009. On the other hand, Ethanol vapor (75% / 5 min) complete inhibition with the two fungi &Temente scIeratiorum and P. aphanidermatum. Generally, bioagent gave effective control for the three pathogens. The tested post harvest treabnents prolonged the shelf life of snap beans at 22+2°C. All treatments reduced the loss in fresh weight of snap beans pods during the cold storage at 10°C for 4 weeks. On the other hand post harvest treatments increased peroxidase activity in snap bean pods. While, decreased polyglactronase activity in naturally and artificially infected with the three pathogens compared with untreated