Abstract: In order to investigate the effects of ferulic acid,chlorogenic acid and caffeic acid treatments on the preservation of precooked Pacific white shrimp during refrigerated storage(4 ℃),different indexes,such as total bacterial count(TBC),total volatile base nitrogen(TVB-N),pH,thiobarbituric acid reactive substances(TBARS)and shear force,were used to evaluate their effects by combining the apparent properties. The results of this study showed that compared with the control group,the three natural preservatives could inhibit the increase of the TBC,TVB-N,and TBARS value of shrimp during storage,delay the softening of texture,and maintain good sensory quality. The preservation effect of three natural preservatives was positively correlated with its concentration. The change trend of pH and TBARS was similar,showing significant positive correlation(r=0.997,P<0.05). Among the three natural preservatives,chlorogenic acid treatment had the best antibacterial effect on precooked Pacific white shrimp in refrigerated storage,and caffeic acid had the best ability to protect the texture of pre-cooked shrimp. Ferulic acid had obvious effects of inhibiting protein degradation and softening of shrimp,which could delay the occurrence of browning in shrimp. Compared with the control group,its’ refrigerated shelf life was 5 d,and the shelf life of pre-cooked shrimp treated with 1% ferulic acid,chlorogenic acid and caffeic acid was extended to 14,12 and 12 d,respectively.