Abstract:Tea polyphenol is phenolic compounds in general，which has a good antioxidant，antibacterial functions，and it also has advantages of free of toxicity，environment-friendly and good efficiency，Therefore，research on tea polyphenol affecting food quality have increased rapidly in recent years.this paper introduced the constitute and physical and chemical properties of tea polyphenol，on the basis of this，this review focused on the effects of tea polyphenol on physiology and quality of fresh fruit and vegetables during postharvest storage，Meanwhile，the problems of its application in fruits and vegetables products were also discussed in this paper.