This paper aims to explore the causes of post-harvest quality decline in grapes, including factors such as mechanical damage, water and weight loss, softening, and fungal diseases. It summarizes the common grape preservation technologies at home and abroad from the two aspects of chemical preservation and physical preservation technology, such as sulfur dioxide, chlorine dioxide, 1-MCP, ethanol, hydrogen sulfide, sec-butylamine, calcium peroxide, low-temperature preservation, ozone treatment, air-conditioning technology, and irradiation preservation, etc. It discusses their types and the current status of an application. Finally, it looks forward to the future development trend and market demand for fresh grape preservation technology and provides ideas for applying post-harvest storage and preservation of grapes.