Abstract: In order to investigate the effect of the treatments of ?-Polylysine and L-ascorbic acid on fresh-cut spinach,16 groups were designed to treat fresh spinach with different gradients and combinations of ?-Polylysine and L-ascorbic acid. Then, according to the shelf life of fresh-cut spinach, three significant fresh-keeping methods were screened that B: 0.05 g/L ?-Polysine solution, group E: 10 g/L L- ascorbic acid solution and group K: 0.05 g/L ?-Polylysine + 10g/L L-ascorbic acid solution.Then the effects of different fresh-keeping solution on the quality of fresh-cut spinach were studied through bacteriostasis test, physicochemical indexes and antioxidant enzyme activity. The results showed that antibacterial effect was in the order of K > B > E and the effect of reactive oxygen metabolism was in the order of K > E > B. In conclusion, 0.05 g/L ?-Polylysine + 10 g/L L-ascorbic acid solution were recommended to use on fresh-cut spinach, which had synergistic effect on fresh-cut spinach preservation and extended its shelf life to 12 days. The shelf life of fresh-cut spinach was prolonged to 11 days by inhibition of bacteria at concentration of 0.05 g/L ?-Polylysine. L-ascorbic acid solution with concentration of 10 g/L could prolong the shelf life of fresh cut spinach to 10 days by improving the active oxygen metabolism of fresh cut spinach.

Key words: ?-Polylysine, L-ascorbic acid, inhibition zone method, physical and chemical indexes, reactive oxygen metabolism, synergies