Abstract: Kyoho grape was used as the material to study the correlation of water content and texture property during storage at room temperature( 15,30℃) using texture profile analysis( TPA). The results showed that,the higher storage temperature the faster decrease of water content,and water content decreased faster at initial and final stage than at the middle stage of storage. With the extension of storage time,texture properties,including hardness,gumminess,springiness,cohesiveness and chewiness all decreased distinctly. Water content significantly correlated( p < 0.01) with fruit hardness,cohesiveness,springiness,gumminess and adhesiveness during storage at 15℃,and especially for hardness and springiness,the correlation indexes was 0.866 and 0.888.However,when storage at 30℃,water content was significantly positive correlated( p < 0.01) with fruit hardness and was springiness,and was significantly negative correlated( p < 0.01) with cohesiveness,but there was no significant correlation between water changing with chewiness and gumminess.