Abstract: Thompson Seedless grape was used to investigate the effect of 0 ℃ and-1 ℃ storage temperature with CT- 2 and CT- 5 preservative treatments on the grapes quality. The results showed that low( ice)temperature combined with preservative could inhibit the respiration of fruit,decreased the decay rate,thresh rate and weight loss rate,alleviated the decline of total soluble solids and titratable acidity during the storage,kept the stem pulling resistance at high level.-1 ℃ combined with preservative could reduce the damage of fruit bleaching,the preservation was better,after 70 d,bleaching rates were 2.69%,healthy fruit rates(88.15%)were significantly(p<0.05) higher than other treatments. In conclusion,-1 ℃ combined with preservative could extend the storage period of Thompson Seedless,kept the quality of fruit.