Abstract: Taking Zhangjiakou ‘Red Globe'grapes as experimental material, the different SO2 bleaching injure degrees of fruit quality changed within the shelf life for 3d after 165d storage were compared.Results showed that, after 165d, the different injure degrees of fruit in the contents of titratable acidit ( TA) and residual SO2 increased with the extent of injury increased, and while the content of total soluble solids ( TSS) , firmness, cohesiveness, springiness, resilience and chewiness were contrary, there were significant differences among all levels except the chewiness.After the shelf life of 3d, the contents of TA, TSS, residual SO2, weight loss rate, cohesiveness and springiness increased, and while firmness, resilience, chewiness decreased, there were significant differences among all levels except the cohesiveness, springiness and chewiness.