The work aims to study the preservation effect of different ozone concentrations on the Manicure Finger grapes. Used as test materials, Manicure Finger grapes were treated with different concentrations of ozone (0, 6.72, 12.84 and 19.26 mg/m3). The tensile strength of the stem, soluble solids, hardness, chromatic aberration, reducing sugar content, polyphenol oxidase activity and other indicators of the Manicure Finger grapes during storage were tested to study the quality changes of Manicure Finger grapes in the storage process. The results showed that, three ozone treatment groups had a certain preservation effect on the Manicure Finger grapes, in which the effect of 19.26 mg/m3 treatment group was superior to that of the 6.72 and 12.84 mg/m3 treatment groups. In the entire storage process, the stem tensile strength, soluble solid content, hardness and reducing sugar content of the 19.26 mg/m3 treatment group respectively decreased by 2.71 N, 1.58%, 2.76 N and 5.51%, and the L* value of the peel increased by 4.22. In the mean time, the activity of polyphenol oxidase (PPO) was reduced by 0.072 U/(min•g). The ozone concentration of 19.26 mg/m3 can effectively maintain the postharvest quality of grapes, by slowing down the reduction of the tensile strength of the grape stem and the decreasing trend of the reducing sugar content, maintaining the hardness, soluble solid content and peel color of the fruit, and inhibiting polyphenol oxidase activity to delay the browning process of the fruit.