Abstract: Four different concentrations of calcium lactate (0.25%, 0.5%, 0.75%, 1.00%) were applied to fresh-cut spinach and the physiological and biochemical changes of fresh-cut spinach were studied when storied at 4℃.The results showed that the treatment of 0.75% calcium lactate could obviously increase the SOD activity, inhibit the activity of POD and PPO (p < 0.05) , inhibit rising of cell membrane permeability and MDA content, lower respiratory intensity, the weight loss rate, loss of vitamin C and the degradation of chlorophyll (p < 0.05) .Thus the calcium lactate processing could delay the course of physiological and biochemical changes of fresh-cut spinach and could extend its shelf-life.