Abstract: The antioxidant activities of distilled water extraction of 9 kinds of fruits and vegetables(edible portion), after beingheated, dried, preserved in salt or dealt with acid,were measured by using the bleaching of β- carotene linolic acid model assayfor evaluating the effects of different processing treatments on the stability of antioxidant activity of fruits and vegetables. Theresult showed that when they were heated in four ways, the antioxidant activities of samples containing anthocyanin weredecreased and that of cabbage and apple were increased in comparison with the control. Among four ways of heat treatment, theincrease of the antioxidant activity treated with boiling and microwave were higher than the other two methods. The antioxidantactivities of fruits and vegetables processed with salt were different within 4%～7% range. The antioxidant activities of juice ofcabbage added with five kinds of acids were increased in different levels according to different acids.

Key words: fruits and vegetables, processing treatment, antioxidant activity