Abstract: The double effect of 1-MCP combined with low doses of CT-2 preservative on sensory and internal quality and metabolic physiological indicators of the Red globe grape during long-term storage ( 0 ± 0.5℃, 100d) was studied.The results showed that, compared with the single use of two techniques, combing use of 1-MCP and low doses of CT-2 preservative played a synergistic role on maintaining fruit quality during long term storage. 1-MCP combined with low doses of CT-2 preservative effectively maintained the grapes color, flavor, taste and state of stem; restrained the decline of good fruit rate, weight loss rate, hardness, chewiness and the increase of stem browning index and bleaching index. Besides, 1-MCP combined with low doses of CT-2 preservative inhibited the reduction of fruit sugar-acid ratio, V C content and the increase of the wine-sugar ratio.The reason of the above effects might be related to its inhabitation of respiration, ETH generation and increase of membrane permeability.In conclusion, 1-MCP combined with low doses of CT-2 preservative could increase storage quality and reduce bleaching damage.It has wide application prospect in long term storage of Red globe grape.