The effect of compound treatment of mass fraciton 1％tea polyphenols(TP)and different concentrations of adenosine triphosphate(ATP)on the quality of fresh-cut apples during storage was ana-lyzed,and the mechanism of TP and ATP compound treatment in inhibiting browning and prolonging shelf life of fresh-cut apples during storage was preliminarily explored.The results showed that compared with distilled water(CK group),TP+ATP treatment could effectively delay the decrease in hardness,ascor-bic acid,titratable acid,total soluble solids content,as well as the increase in browning index and weight loss rate of fresh-cut apples during storage,and promote the accumulation of gamma aminobutyric acid.The combined treatment of TP and ATP could effectively increase the total phenolic content,gluta-thione(GSH)content,superoxide dismutase(SOD)and catalase(CAT)activities of fresh-cut apples,inhibit polyphenol oxidase(PPO)and peroxidase(POD)activities,and reduce the total number of colo-nies,fungi and yeast during storage.In summary,the compound treatment of TP and ATP could effec-tively improve the quality and nutritional value of fresh-cut apples during storage,and inhibit browning and pathogen growth,thereby extending the shelf life of fresh-cut apples.
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