Abstract:To solve the problem of deteriorating and blackening of Penaeus vannamei and prolong its shelf life，three biological preservatives including Tremella fuciformis polysaccharide，Nisin and lysozyme were compounded by L9（34）orthogonal array design.The optimal compound biological preservatives were 0.6% T.fuciformis polysaccharide，0.03% Nisin，and 0.05% lysozyme.During storage，the sensory evaluation，blackening evaluations，pH value，total volatile basic nitrogen （TVB-N），thiobarbituric acid （TBA），color difference，and the total bacterial count of P.vannamei was carried out.The results showed that the pH value was still below 7.60，TVB-N value was not more than 30 mg/100 g，and the lg（CFU/g）value of total bacterial count was not more than 6.0.TBA value was maintained at a low level，whiteness value was higher than that of the 0.6%T.fuciformis polysaccharide and distilled water groups，and the scores of the sensory and blackening evaluations were higher in the compound biological preservatives group after 8 d of storage.Compared with the water group，the storage period of the compound biological preservatives group was prolonged by 3 d-4 d.In conclusion，the compound biological preservative can slow down the spoilage and blackening of P.vannamei and exhibits an improved preservation effect.