Abstract: In order to explore key enzymes regulated by Bi-component SO2-ClO2preservative treatment during ripening and softening of grape, the effects of Bi-component SO2-ClO2preservative treatment on pectin and softening enzyme of ‘Red Globe' grape were studied. Results showed that the Bi-component SO2-ClO2preservative treatment could keep the firmness of grape for reducing the degradation rate of the total pectin (TP) , decreasing the rate of water soluble pectin (WSP) . While suppressing the pectin methylesterase (PME) , polygalacturonase (PG) , pectate lyase (PL) , cellulase (Cx) , and β-galactosidase (β-Gal) several cell wall softening enzyme activity, decreasing the degradation of pectin and cellulose, then maintaining fruit firmness to delaying fruit softening rate.