To explore the effect of prestorage mild heat treatment on mechanism of senescence and softening and storage quality of minimally-processed grape, lightly processed Red Globe grape were treated at either 45℃ for 8min or 55℃for 5min before stored. The respiration and endogenous hormone of the treated table grapes were investigated. Results indicated that heat treatment had significant effects on the respiration rate of grapes during storage as follows. Contents of IAA and GA3 were negatively correlated with decay rate of lightly processed grape, and the correlation coefficients were 0.9035 and 0.8416, respectively. The ABA content during the storage of the grapes changes in parabolic shape, developed from lower to higher and then to lower. Heat treatment can delay the appearance of peak and decline the peak value. ZR content was not significantly affected by heat treatment, and didn’t present change rule during the lightly processed storage.