Abstract: In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu. Bananas were used as raw materials in this paper. Cellulase, pectinase and papain were used to pretreat bananas, and the effects of different enzyme pretreatments on the physical and chemical indexes, antioxidant, sensory of banana enzyme were compared. The results showed that enzyme treatment had little effect on pH and total acid. The ability of reducing sugar utilization in the enzyme pretreatment group was significant, and the final sugar content was reduced by about 10 g/L. At 72 h of fermentation, the total phenolic content of cellulase and papain treatment groups was significantly increased by about 1.31 times (P<0.05), and the flavonoid content of cellulase treatment group was significantly increased by about 40% compared with the other treatment groups (P<0.05). After 72 h fermentation, the SOD activity of cellulase treatment group was significantly increased by about 9 times compared with other groups, and the other two groups were significantly increased by about 3 times (P<0.05). During the fermentation process, the ability of cellulase pretreatment group to produce γ-aminobutyric acid was significantly and increased by 25% at 72 h (P<0.05). The pretreatment of cellulase, papain and pectinase increased the DPPH and ABTS⁺ free radical scavenging activity and FRAP reducing power during the fermentation of banana enzyme, and enhanced the antioxidant activity. Compared with other enzymes, cellulase was more powerful in the utilization of fermented sugar and the ability to produce SOD enzymes, and had high antioxidant activity and excellent taste. This study provides a theoretical basis for the production of banana Jiaosu, and expands the research and application of banana Jiaosu.