Abstract: 【Objective】 To determine the effects of different pre-cooling methods combined with 1-methylcyclopropene(1-MCP)on the pre-cooling rate and storage quality of Red Globe Grape. 【Methods】 Red Globe Grape was precooled by tunnel-type in-situ differential pressure precooling device,precooled storage turnover box and cold storage combined with 1.5 μL/L 1-MCP fumigation,no 1-MCP fumigation was used as control(CK). The fruits were stored at(0±0.5)℃,relative humidity 85%,and the changes of physiological indexes were measured every 20 days. 【Results】 The cooling rate of red grape treated by tunnel-type in-situ differential pressure precooling and pre-cool storage turnover box was significantly faster than that of cold storage,1.5 μL/L 1-MCP combined with tunnel differential pressure pre-cooling and pre-cool storage turnover box had lower fruit decay rate and granulation rate than that of 1-MCP combined with cold storage and CK. It had a positive effect on the retention of titratable acid(TA) and soluble solid(SSC) contents,inhibited the respiration intensity and malondialdehyde(MDA) content of the fruit,stimulated the activity of Peroxidase(POD),better maintained fruit quality and nutrients and effectively delayed the aging process of fruit. 【Conclusion】 1.5 μl/L 1-MCP combined with tunnel-type in-situ differential pressure precooling can better delay the post-ripening,softening and senescence process of Red Globe Grape,and maintain the fruit quality and nutritional components.