To study the effects of plant polyphenols including tea polyphenols (TP),apple polyphenols (AP) and grape polyphenols (GP) on the preservation of surimi quality during cold storage,surimi product was stored at 4℃ and tested for whiteness,waterholding capacity(WHC),gel strength,TBA,TVBN and aerobic plate count at different storage times including 0,5,10,15,20 days. The results showed that the whiteness of surimi products was decreased with adding polyphenols,while the whiteness value of GP group changed insignificantly during the preservation process. The whiteness value of TP and AP groups showed a tendency of decreasing slightly first and then tending to be gentle. The addition of polyphenol improved the water holding capacity and gel strength of surimi products. Compared with the control group,the addition of polyphenols significantly inhibited the decrease of WHC and gel strength and the increase of TBA and TVBN. It inhibited or killed spoilage bacteria,indicating that polyphenols had a positive effect on surimi products during cold storage. The effect order of three experimental groups was TP>AP>GP.