In order to prolong the shelf life of weevers (Micropterus salmoides), the effects of allicin and allicin compound preservative which prepared with tea polyphenols and grape seed extract on quality of weevers during refrigerated storage (4℃) for 15d were examined. The indexes of total viable count, juice loss rate, thiobarbituric acid reactive substance value, pH value, total volatile basic nitrogen value, Ca²⁺-ATPase activity and sensory quality were analyzed to characterize the preservative effect of allicin and allicin compound preservative on fresh weevers. The results indicated that in comparison with control group or single allicin treatment, the compound preservative exhibited better preservation effect on maintaining the good quality of weevers and reducing lipid oxidation, mitigating the increment of total viable count, total volatile basic nitrogen value and juice loss rate, retaining pH value, sensory quality and Ca²⁺-ATPase activity. Compared with that in the control group, the total volatile basic nitrogen value in groups treated with allicin or allicin compound preservative were above 25.9mg/100g at 12d and 15d, which extended the shelf life by 3d and 6d, respectively. The compound preservative significantly inhibited the decrease of Ca²⁺-ATPase activity. Compared with the beginning of the storage, the Ca²⁺-ATPase activity in the control group decreased by 59.9%, which decreased by 47.6% and 38.0% in groups treated with allicin and allicin compound preservative, respectively after 15d storage. Therefore, allicin compound preservative might be economic, environmentally friendly and harmless to human, which could provide data support for the development and application of natural plant extracts as aquatic product preservatives.