Grapes are becoming a more significant fruit because of their chemicals and nutritional qualities. Therefore, the importance of the best methods for preserving grapes fresh for as long as possible is growing. So, the current study was aimed to estimate of antioxidant levels and some productive characteristics of grapes treated with copper disperse.The current experiment was conducted during two progressive seasons of 2024 and 2025 on three-year-old grape trees in a private orchard at college of Agriculture, University of Tikrit, Iraq. Grape fruits were treated with copper disper and some traits were evaluated including Percentage of weight loss, Percentage of disintegration, Percentage of damage, Estimation of the percentage of total dissolved solids, Total acidity in juice, Fruit respiration rate and some antioxidant enzymes. The results showed that the lowest weight loss (1.156±0.003), lowest percentage of disintegration (1.156±0.003), percentage of damage (4.735±0.004), lowest total dissolved solids (38.29±0.22), the highest total soluble solids (TSS) (17.12 ±0.01), the highest total acidity (TA) (0.447±0.005) was observed in the group treated with copper disperse with a coating containing 16 holes, which reached, which showed significant (p≤0.05) differences compared to other treated groups and the control group. for antioxidants, DPPH in group treated with copper disperse with a coating containing 16 holes (11.21±0.303) showed non-significant (p≤0.05) differences compared to the control group, which had DPPH (11.897±0.935). The other treatments showed significant (p≤0.05) differences with the control group, and the group that was immersed in copper disperse without coating had the lowest levels of DPPH (8.878 ±0.332). the FRAP in group treated with copper disperse with a coating containing 16 holes (445.8±11.45) showed non-significant (p≤0.05) differences compared to the control group, which had FRAP (487.19±13.92). The other treatments showed significant (p≤0.05) differences with the control group, and the group of packaged with perforated film (16 perforations) had the lowest levels of FRAP (348.82±12.2). It is concluded from the current study that copper dispersion has different effects on some grape fruit traits, which include maintaining weight, reducing the percentage of spoilage, and preserving antioxidants.