Abstract: To explore the effect of strong acidic electrolyzed water( Ac EW) inhibiting enzymatic browning and on total microbial count on fresh- cut lotus root slices. The aviliable chiorine concentration( ACC) of strong acidic electrolyzed water( Ac EW),storage time and storage temperature on the influence of the effect of inhibiting browing and further investigate several cleaning method processing of fresh- cut lotus slices in color different values during storage time were explored.The results showed that under the condition of 4 ℃ storage temperature,compared to no treatment,all of cleaning treatments can significantly( p < 0.05) inhibit enzymatic browning of fresh- cut lotus root slices.When the aviliable chiorine concentration( ACC) was 40 ppm,the processing time was15 min,the strong acidic electrolyzed water can maximum keep the quality and inhibit enzymatic browning of fresh- cut lotus.After storage two weeks,the browning degree of control group( L*) decreased by more than 45.0%,while the fresh- cut lotus with the treatment of strong acidic electrolyzed water( Ac EW) had the higest L*value,reduced less than 30.0%.And the number of microorganisims decreased by 42.9%,the most too. Which conclude the strong acidic electrolyzed water( Ac EW) could be a useful approach to enhance the edible safety of fresh- cut lotus and improve product quality.