The work aims to study the effect of different preservative combinations on the quality of post-harvest storage of Thompson Seedless Grape. This experiment used Thompson Seedless Grape as test materials and selected four preservative combinations including CT2 (4 packs) +CT5 (1 pack), CT2 (2 packs) +CT5 (1 pack), CT2 (2 packs) +CT5 (1 pack) +O3 (10.7 mg/L) 1h and CT2 (2 packs) +CT5 (1 pack) +ClO2 (3 mg/L) 1h to treat the grapes. The respiratory intensity, rotting rate, soluble solid content, titratable acid, hardness, reducing sugar, polyphenol oxidase activity, ascorbate and peroxidase activity and other indicators were measured every 15 days. Under the storage conditions of (-1±1)℃, in the 4 treatments, with the extension of storage time, the effect was better after the treatment with CT2 (2 packs) +CT5 (1 pack). After 75 days of storage, in the group of CT2 (2 packs) +CT5 (1 pack) +O3 (10.7 mg/L) 1h treatment, the fruit's respiration intensity was 4.16 mg/(kg•h), the rotting rate was 30.3%, the soluble solid mass fraction was 20.83%, the titratable acid mass fraction was 0.86%, the hardness was 4.16 kg/cm2, reducing sugar mass fraction was 15.62%, PPO activity was 0.41 U/(min•g), and APX activity was 18.42 U/ (min•g), obviously better than the other three treatments. Therefore, the CT2 (2 packs) +CT5 (1 pack) +O3 (10.7 mg/L) 1h treatment can better prolong the storage period of the grapes and maintain the quality of the fruit storage.