Abstract:The preservation effect of natural composite antioxidants on fresh-cut potato was investigated in this study.Toona sinensis leaf，hawthorn leaf and grape seed extracts and sodium alginate were used as materials，and total phenols content，DPPH·and ABTS+·clearance rate，total number of colonies and growth inhibition of Escherichia coli，Salmonella and Staphylococcus aureus were used as indicators to study the effects of different treatments on the antioxidant and antibacterial activity of fresh-cut potato in 0-8 d.The results showed that during the storage period，although each experimental group could inhibit the increase of total phenols content，maintain a high level of DPPH·and ABTS+·clearance，and inhibit the increase of the total number of colonies，the composite antioxidants exerted better effect（P＜0.05）.Each experimental group inhibited the proliferation of E.coli，Salmonella and S.aureus to varying degrees，while the natural composite antioxidants achieved the best treatment effect.In conclusion，during the storage period of 0-8 d，after treatment with natural composite antioxidants，the total phenols content and the microbial number of fresh-cut potatoes in the experimental group were inhibited，which more effectively delayed the occurrence of enzymatic browning.