Abstract: The enzymatic time temperature indicators/integrators (TTIs) have the advantages of stable performance, low cost and easy control, and play an important role in monitoring the quality change of perishable food in supply chain. In this paper, the latest researches on enzymatic TTIs are reviewed. Based on lipase, amylase, laccase, urease, tyrosinase and other enzymes, the preparation principle, advantages and disadvantages of liquid-state enzymatic TTIs and its application status and existing problems in food packaging are discussed. Based on lipase, amylase and tyrosinase, the application of immobilized enzyme technology in solid-state enzymatic TTIs and the improvement of solid-state enzymatic TTIs using novel carrier materials are expounded. This paper aims to provide theoretical basis and experimental reference for the application of enzymatic TTIs in food packaging.