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The effect of preservation technologies on table grape was systematically analyzed and effect of six preservation technologies and controlled freezing point storage was comprehensively compared and evaluated in the aspect of three indicators of the loss of table grape, i.e., berry shatter, rotting rate and weight loss based on multiple regression. The evaluation results showed that controlled atmosphere storage, preservative film, 1-MCP, SO2 fumigation, the fresh-keeping agent CT2 and simplified packet and controlled freezing-point storage can effectively reduce the loss of the fruit. The influence of controlled atmosphere storage, SO2 and controlled freezing-point storage was more obvious in decreasing the three indicators of the loss of table grape. Controlled atmosphere storage and two fresh-keeping agents’ impacts on the rate of rotting and weight loss of table grape were enhanced with the course of time. In addition, the loss of fruit would be increased by using overdose of fresh-keeping agents, while the preservatives on the fruit can be enhanced by SO2. The preservation performance of preservative film would be seen gradually over time but the effect was very weak; 1-MCP has few performance on fruit preservation but it can achieve better performance in rotting rate control of table grape.