二氧化硫（SO2）是防治灰霉侵染和保持葡萄品质的最有效手段。基于SO2残留的食品安全问题，本文就近年来国内外对葡萄非硫或降硫保鲜措施的研究进行文献综述，介绍了冰温保鲜、气调保鲜、臭氧、涂膜、高压静电场、生物防治、控/缓释硫制保鲜剂、二氧化氯（ClO2）、1-甲基环丙烯（1-MCP）等措施的防腐保鲜原理及功效，并对不同贮藏期的葡萄保鲜措施和今后降低葡萄采后SO2使用剂量及残留量的进一步研究进行阐述和展望，为鲜食葡萄非硫或降硫贮藏保鲜技术及保鲜剂的研究提供理论参考。

Sulfur dioxide (SO2) is the most effective means of control of gray mold infection and to maintain the quality of grape. Because of SO2 residues on grape，in recent years domestic and foreign research on grape non sulfur or sulfur reducing preservative measures were reviewed，and the ice temperature storage，controlled atmosphere，ozone，coating，high voltage electrostatic field，biological control，controlled/slow release sulfur producing antistaling agent，chlorine dioxide (ClO2)，1-methylcyclopropene (1-MCP) preservation principle and effect of such measures were presented. In addition，different storage period of grape preservation measures and future research to further reduce the dose of SO2 and the grape harvest residues were described .