This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.