Grapes are susceptible to various challenges after harvest and during marketing, primarily including water loss, disease and fungal infection, berry shattering, and stem browning. These factors significantly limit the storage life of grapes. Therefore, this research studied the effect of some treatments to overcome these problems as much as possible. This study was carried out in two consecutive seasons, 2021 and 2022, on Flame seedless grapevines. Three weeks prior to harvest, the clusters were sprayed with either salicylic acid (SA) at 200 ppm or gibberellic acid (GA3) at 30 ppm, each in a separate application. After collecting the clusters, they were divided into groups and immersed in separate or combined solutions of salicylic acid (200 ppm), GA₃ (30 ppm), and chitosan (1%), Subsequently, the clusters were stored at 5±1°C in a refrigerator at 85-90% R.H., and measurements of select physical and chemical properties were taken on a weekly basis until the storage period concluded. The results demonstrated that compared to other treatments, the control group could not maintain storage for more than three weeks. Conversely, the other treatments managed to preserve good quality up to the fourth week to the best extent possible. Notably, the most effective treatments included pre-harvest spraying with salicylic acid or GA3, as well as post-harvest dipping in chitosan, which maintained relatively good quality until the fifth week to some extent.