Tea polyphenols have antibacterial activity against nearly 100 kinds of bacteria in nature, which shows broad antibacterial spectrum and is a good food preservative.Tea polyphenols, as preservative agents, can slow down the biochemical activity of fruits and vegetables after harvest and delay the subsequent ripening period.In addition, the preservative prepared by tea polyphenols can also prevent discoloration and spoilage of pastries, lactic acid drinks and animal products during deep processing