By comparing the effects of different postharvest preservation treatments on the texture characteristics and softening related enzyme activities of Shine-Muscat grapes during storage, the optimal treatments on keeping grape texture were obtained. The post-harvest Shine-Muscat grapes were treated by sulfur dioxide (SO2), chlorine dioxide (ClO2) and their combination, Texture Profile Analysis (TPA) was used to study the variation of flesh texture parameters, the correlation between the parameters was anlysed, and the effects of different treatments on softening related enzyme activities were discussed as well. The results showed that among all treatments, sulfur dioxide (SO2) combined with chlorine dioxide (ClO2) exerted better effects on maintaining the hardness, springiness, cohesion, chewiness, resilience and adhesion of the grape. There was a significant positive correlation between the pulp hardness and its chewiness and adhesion, and a significant negative correlation with other texture parameters. The fruit springiness had a very significant positive correlation with its cohesion and resilience. Besides, there was a significant positive correlation between the fruit cohesion and resilience. And the chewiness and adhesion also had a significant positive correlation. Therefore, combined treatment could increase PME activity of fruit continuously, and sulfur dioxide and combined treatments had better effect on inhibiting PG activity. Combined treatment could inhibit the increase of Cx activity in the early stage of storage, and the overall activity level were the lowest. In conclusion, the combinnation preservation of SO2 and ClO2 can effectively slow down the texture parameters deterioration of Shine-Muscat grape, and is closely related to the softening enzyme activities.