Abstract: Salty peptides play vital roles in salt reduction of food as novel salt substitutes, especially for special people who need low-sodium food, and have a wide application prospect. Therefore, the preparation and development of salty peptides have become the focus of current research. In present review, plant-derived salty peptides are taken as the target, research necessity and structural characteristics, the mechanism of action of salty taste receptors such as ENaC, the structure-activity relationship between the structure and taste characteristics of salty peptides, the preparation technology, the separation, purification and identification technology, the application of plant-derived salty peptides are summarized, such as savory flavors, saltiness-enhanced cooking salt and savory enhancers. The review would lay a theoretical basis for promoting the mechanism research in depth and product development of plant-derived salty peptides.