Abstract: By setting untreated and water treatment Phaseolus vulgaris L.as controls,the effect of acidic electrolyzed functional water( pH: 2.5 ± 0.3,ACC:( 99.3 ± 3.2) mg / kg,ORP:( 1130 ± 5) mv),alkaline electrolyzed functional water(pH: 10.5 ± 0.3,ORP:(-850 ± 5) mv,sodium hypochlorite solution(pH: 9.4 ± 0.2,ACC:( 96.8 ± 2.4) mg / kg) on quality of Phaseolus vulgaris L.in storage was studied,the results indicated that acidic electrolyzed functional water effectively restrained microbial growth and had significantly improved bebactericidal activity in comparison with sodium hypochlorite solution in same initial active chlorine concentrations. During storage,the growth of microbes was restrained,the loss of vegetable weight was reduced,the hardness,ascorbic acid,chlorophyll content of beans were kept at a higher level,the loss of nutrition substance and decomposition of pigments were decreased,the rust spot index was reduced and the commodity rate was improved by the treatment of acidic electrolyzed functional water.Therefore,acidic electrolyzed functional water can be applied to the preservation of beans and can obtain a better preservation effect.