Taking Victoria Grape as material, studied on the effect of 1000, 500 and 100 μL/L SO2 fumigation treatments on postharvest quality and SO2 residue of fruit stored under 0 °C. The results indicated that after 60 days of storage, all treatment could decrease the decay rate, inhibited the decrease of soluble solids content. The 500 μL/L SO2 fumigation treatment showed an ability to inhibit increasing of MDA content and PPO activity. The SO2 residue in grape pulp treated by 500 μL/L and 100 μL/L of SO2 were 8.31 mg/kg and 6.52 mg/kg respectively which under the FDA safety standard (10 mg/kg) after 60 days storage, while the SO2 residue in 1000 μL/L SO2 fumigation treatment samples was 23.17 mg/kg which beyond the FDA safety standard.