The effects of heat shock combined with ethanol,calcium lactate,calcium chloride,or sodium diacetate on the storage of 'Kyoho' grape were studied.The results showed that compared with the control and the single heat shock,the four combination treatments significantly improved the fresh-keeping effect of 'Kyoho' grape.During storage,all the treatments effectively reduced the decay rate,enhanced the maintenance of the firmness and the contents of soluble solids and titrable acid.They also inhibited the browning of grape stem and the decrease in chlorophyll content,retarded the increase in MDA content and the activity of PPO,POD.The effect of heat shock combined with 1% calcium chloride was the best and even better than SO2 treatment.