Abstract:The paper aimed to compare the fresh-keeping effect of polyphenol extracts of lotus leaf，indocalamus leaf，reed leaf，and live oak leaf on grass carp slices.The total number of colonies，pH value，total volatile basic nitrogen（TVB-N），and thiobarbituric acid（TBA）of raw grass carp slices during cold storage were measured.The sensory indexes were evaluated.The results showed that the polyphenol extracts of the four kinds of leaves can effectively inhibit the growth of microorganisms in the grass carp.Moreover，with the polyphenol extracts of four kinds of leaves，the rise of the pH occurred 2 d later，and the limit of TVB-N appeared more than 2 d later.In addition，they effectively delayed the rise of TBA value.At higher concentration，the extracts showed stronger fresh-keeping effect.The antibacterial effect and TVB-N-inhibiting effect of lotus leaf extract were significantly stronger than those of the extracts of other leaves，and the effects of lotus leaf and reed leaf extracts were similar to those of natural antibacterial agents，chitosan and lysozyme.Lotus leaf and reed leaf extracts were outstanding in delaying the rise of TBA value，and the inhibitory effect of lotus leaf extract was higher than that of chitosan and lysozyme.Lotus leaf extract was prominent in improving the smell and texture of raw grass carp slices，and the effect was significantly better than that of chitosan and lysozyme.The effect of reed leaf extract was close to that of chitosan.However，the effect of extracts of the four leaves on the color of raw grass carp slices was not as satisfactory as that of chitosan and lysozyme.The four kinds of leaves can effectively prolong the shelf life of fish.