Abstract: Relationships between storage temperature, heating time and degradation of anthocyanins in the storage process of the red globe grape were analyzed, then the degradation kinetics model of anthocyanins was established. The result showed that the anthocyanins of grape in the process were unstable to heat treatment, the degradation of anthocyanins accords to first order kinetics, the activation energy was 21.29kJ/mol and the pre-exponential factor was 145.24. The degradation rate increasing with the temperature, but half-life decreased as the temperature gradually increasing. The degradation kinetics mode was logical and effective by verification test, which could be used in selection of storing temperature and prediction of storage period at different temperature.