Stellariae Radix Polysaccharides (SRP, extracted from roots of Stellaria dichotoma var. lanceolata Bge.) was structurally characterizedits potential as both a fruit preservation agenta hypoglycemic bioactive compound was explored. SRP, containing 73.23 ± 1.02 % total sugar, was separatedtwo main fractions, SRP-1 (neutral)SRP-2 (acidic), using DEAE-52 cellulose chromatography, with respective yields of 74.07 ± 0.90 %2.93 ± 0.12 %. SRPits fractions were then analyzed in detail by GPC, HPLC, FT-IR,NMR, which revealed their key structural featuresbioactive potential. In vitro assays indicated SRP has high antioxidant capacity, with DPPH•ABTS•+scavenging activities of 70.43 ± 0.09 %96.82 ± 0.05 % at 8 mg/mL, respectively. SRP inhibited α-glucosidase (88.60 ± 1.84 %)α-amylase (75.76 ± 1.74 %) in a dose-dependent manner, underscoring its hypoglycemic properties. Applied as an edible coating for fresh-cut apple, SRP enhanced preservation, reduced weight loss, maintained firmness,conserved ascorbic acid over 96 h. It also limited malondialdehyde production, reduced electrolyte leakage, protected cell membrane integrity,mitigated oxidative damage. These findings position SRP as a novel, multifunctional component in food preservation technologies that align with both environmental sustainabilitydiabetic dietary needs.