Berry quality, total phenol, sensory characteristics and decay incidence of grapes (V. vinifera cvs. Müşküle and Red Globe) as affected by prestorage hot water immersion with or without cap stem excision treatments were investigated with 7-day interval during storage at 1 °C for 21 days. Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision. In Müşküle, the least weight loss value was obtained from hot water-treated grapes (0.62%), while the highest loss occurred in control grapes of stem-excised berries (0.96%). Immersion of stem-retained grapes in hot water was the best applications for maintenance of overall storage quality for both cultivars. According to panellist scores, it is evident that hot water has positive effect on maintaining the minimally processed table grapes without altering the flavour and taste of the commodity. Stem-retained berries of hot water treatment had the highest score for both Müşküle and Red Globe, with their values 3.8 and 4.2, respectively, while the least values were obtained from stem-excised berries of untreated control group of both the cultivars (1.9 and 3.0, respectively). At the end of three-week storage, the least decay rates were determined in stem-retained berries that received hot water treatment (5.3% for Müşküle and 1.1% for Red Globe). Attenuate influence of brief high temperature exposure on ripening parameters (SSC, TA, MI, pH) was also observed. Postharvest hot water treatment may be used as a nonchemical means to extent storage life of minimally processed grapes with its alleviating effect on physiological disorders. Cap stem retaining in minimal processing can be recommended to maintain the quality of grapes. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.