To investigate the effects of antibacterial intervention combined with a micro-environmental modified atmosphere on grape preservation, ‘Sunshine rose’ grapes were used as the test material. After anti-bacterial intervention (0.8 g/L natamycin and 1.0 g/L ε-polylysine spray and 1 μL/L 1-MCP), the grapes were placed in a micro-environmental modified atmosphere box and stored in a (−0.5±0.3)℃ cold storage room. The effects of different treatment conditions on the sensory and nutritional indices of grapes were investigated, and the volatile components of grapes were analyzed using electronic nose and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results showed that, compared with the control group (CK), the three treatment groups delayed the decline in the storage quality of grapes to a certain extent. Among them, treatment 3 (micro-environmental modified atmosphere box+compound preservatives+1-MCP) created a gas environment more conducive to inhibiting the respiration of grapes. After 90 days of storage, the fruit decay rate, drop rate, and weight loss rate were 6.54%, 1.70%, and 0.30%, respectively; they were maintained at a relatively low level. This effectively inhibited the decrease in the L* value, fruit hardness, Vc, and soluble solid and titratable acid contents. The analysis of the volatile components showed that the flavor components of grapes in the three groups changed markedly during storage, and treatment 3 was more beneficial to the release and maintenance of aromatic components of grapes. In conclusion, treatment 3 effectively delayed the ripening and senescence of ‘Sunshine Rose’ grapes and had the best preservation effect.