Abstract:In recent years，Pacific white shrimp （Litopenaeus vannamei） is economically significant with consumers in China and abroad，but its short shelf life，which affects its quality，diminishes its potential commercial value.Complex biological fresh-keeping agents can inhibit the spoilage and blackening of Pacific white shrimp，which has become popular research area in aquatic products preservation.In this paper，the preservation mechanism and application status of several common biological preservatives（chitosan，tea polyphenol，lysozyme，Nisin） were introduced in detail，and the use of the above natural substances in combination with other preservatives was also expounded，providing new ideas for the development of comprehensive preservation technology.