Abstract: The influence of active packaging film with SO2 generating on the quality loss of grapes stored at room temperature （25 ?C）was addressed. Table grapes were tested with three different packaging films. Two active packaging films with different oxygen translation rate(OTR) and one commercially available film plus a commercially available SO2 generating pads were used. The packed grape quality during storage was determined by monitoring the headspace oxygen and carbon dioxide concentration, the browning index, firmness, soluble solids content, titratable acidity and Vitamin C concentration. Two active packaging films (bags) successfully preserved the quality of packed grapes for the entire observation period (8 d). The commercially available PE film plus a commercially available SO2 generating pads was extend shelf time to 6 days. The obviously browning and water loss were obtained for control grapes exposed in room under room atmosphere after 4th days.