Abstract: The preservation effects of highly purified paeonol(Pae) and its Bletilla Striata polysaccharide inclusion(Pae-BSP) on grape fruits and their mechanisms were investigated in this study.Results showed that during storage period of grape fruits,both paeonol and its inclusion can effectively keep the good fruit rate,reduce the weight loss rate,inhibit the decrease of the contents of total acidity and vitamin C and the rise of LOX activity,resist the stability of SOD activity.Results also showed that a close positive correlationship exist between the preservation effects of paeonol or its inclusion and concentration.The preservation effects of the inclusion are better than those of paeonol on weight loss rate and good fruit rate,enzyme activity and other indexes,which may owe to the inclusion increasing the stabilities of grape fruits to O2 and light and it may form a protective membrane outside the stored grape fruits.

Key words: paeonol, inclusion, grape fruit, preservation, comparative study