Abstract: In order to investigate the fermentation characteristics and antioxidant properties of different fruit enzymes, apple, blueberry and kiwifruit were used as raw materials, and three kinds of single fruit enzymes were prepared by yeast fermentation. pH value and the content of reducing sugar, ethanol, and total phenol were determined in the fermentation process.DPPH radical scavenging ability, hydroxyl radical scavenging ability, superoxide anion radical scavenging ability, ABTS scavenging ability and total reducing power were detected during fermentation.The results showed that among the fresh fruits, blueberry had the highest reducing sugar content and total phenol content. With the prolongation of fermentation time, the pH values of the three fruits reached the maximum value at 40 d of fermentation. The reducing sugar content of the three fruits decreased significantly, while the ethanol content showed a trend of first increasing and then decreasing, and reached the maximum value at 3 d of fermentation. The total powder content of apple and macaque pickling enzymes reached the maximum value at 20 d of fermentation, and blueberry pickling enzymes reached the maximum value at 3 d of fermentation. The scavenging rate of DPPH and superoxide anion reached the maximum at 40 d, and the scavenging rate of hydroxyl radical was the highest in fresh fruit, but decreased significantly after fermentation. ABTS clearance rate of the three fruit enzymes reached the maximum at 3 d of fermentation. The maximum total reducing power of apple was 3 d, blueberry 7 d and kiwi fruit 20 d. Compared with fresh fruits, the pH values of apple, blueberry and kiwifruit enzyme were significantly increased, the total reducing sugar content were significantly decreased, the ethanol content was significantly increased, and the total phenol content was significantly increased after fermentation. The scavenging ability of DPPH radical, superoxide anion radical and ABTS was significantly increased by fermentation, but the scavenging ability of hydroxyl radical was decreased, and the total reducing abilities of apple, blueberry and kiwifruit were finally increased. As a result, fruit fermentation reduces acidity, increases phenolic content and antioxidant properties, and the enzymes improve the edible properties of apples, blueberries and macaques.