Abstract:In order to study the preservation mechanisms and effects of aquatic protein antimicrobial peptide as preservatives，strawberry was used as the object of study. The effects of crab antibacterial peptide（CAP），oyster antibacterial peptide （OAP），hairtail antibacterial peptide （HAP） and bonito antibacterial peptide（BAP） on the growth curves of Escherichia coli and Pseudomonas fluorescens were analyzed，and the minimum inhibitory concentration （MIC） and minimum bactericidal concentration （MBC） were determined. The total bacterial count，total acid content，decay rate and vitamin C content in strawberry were also measured to verify the preservative effects of antimicrobial peptides. The results showed that the experimental groups added with antimicrobial peptides could effectively inhibit bacterial reproduction during the logarithmic phase. CAP exhibited the highest inhibitory ability against E. coli while OAP showed the highest inhibitory ability against P. fluorescens. During the storage period of strawberry，the inhibitory effects ranked from strongest to weakest as follows：CAP＞OAP＞HAP＞BAP，with CAP having the highest inhibitory capacity，and the total bacterial number of CAP and the control group increased from 6.6×102 CFU/g to 2.1×103 CFU/g and 1.1×104 CFU/g respectively on the 5th day.Total acid content decreased from 5.41 g/100 g to 4.16 g/100 g and 1.22 g/100 g，respectively；decay rates increased to 16.42% and 81.45%，respectively；VC content decreased from the initial 0.24 g/100 g to 0.21 g/100 g and 0.08 g/100 g，respectively. The four aquatic protein antimicrobial peptides can better maintain the quality and extend the shelf life of strawberry.