Abstract: Taking Red Fuji apple as the test material, the components of tea leaf extract of ‘Shancha No.1’ were analyzed by high performance liquid chromatography.The effects of tea leaf extract on postharvest storage and preservation of apples were explored, in order to provide reference for the preservation of apples by plant-derived components.The results showed that the tea leaf extract relieved the decrease in hardness and titratable acid and delayed the conversion time of soluble solids of Red Fuji apple to delay the occurrence of respiratory peak.At the same time, the tea leaf extract improved the activities of peroxidase and catalase of the Red Fuji apple to accumulate total phenols and flavonoids of secondary metabolites, and to reduce malondialdehyde content effectively.