鲜切果蔬具有新鲜、方便、即食等特点，但切分处理造成的机械损伤使果蔬褐变加剧，且易受微生物污染，给食用带来安全隐患。因此研究有效的鲜切果蔬保鲜方法，对延长鲜切果蔬的货架期，提高其经济价值有重要的意义。植物多酚由于具有抗氧化活性，抗多酚氧化酶活性，抑菌性等抗性，备受关注。本项目拟通过大量选取红树植物以及其它福建省广泛种植且生长周期较短的植物组织样品，提取植物多酚并进行结构鉴定，研究其抗氧化活性，抗多酚氧化酶活性，以及抑制微生物活性。对具有较好效果的植物多酚进行毒理实验，期望筛选到几种具有多重抗性功能且安全的植物多酚。进一步以鲜切亚热带果蔬芒果，菠萝，杨桃，莲藕等为对象，通过探讨筛选到的植物多酚对鲜切果蔬活性氧代谢及相关酶活性的影响，以及对鲜切果蔬褐变、营养品质等保鲜效果进行研究，揭示其保鲜作用机制，并进行天然保鲜剂开发的初步研究，希望能够为新型果蔬保鲜剂的开发奠定理论及应用基础。

Fresh-cut fruits and vegetables have many advantages, such as fresh, convenience and ready to use. However, However, it is difficult to preserve the quality of fresh-cut fruits and vegetables. The fresh-cut process accelerates deterioration of fresh-cut products, which will cause food safety risks. Plant polyphenol has caused widely interesting due to their antioxidant , antityrosinase and antibiosis bioactivities. In this project, we will isolate plant polyphenol from many plants and analyze their structures. Then we will investigate their antioxidant , antityrosinase and antimicrobial bioactivities and find plant polyphenol which has good bioactivity. We will choose safety and multifunction polyphenol and subtropical fruits to study preservation mechanism on fresh-cut fruits and vegetables by means of investigating reactive oxygen compounds and enzymes, nutrition quality factors, browning. This research subject will have great theoretical significance and practical application value on developing new preservatives agents.