Abstract: The effect of nano anti-bacterial vacuum packaging, vacuum packaging as well as ordinary polyethylene packaging on the preservation of fresh-cut peeled sugarcane were investigated. The hardness, color (the ralue of L, a) , soluble solids content, pH, total bacterial account and the activity changes of polyphenol oxidase (PPO) were meansured during the cold storage at 4℃. Results showed that the nano-vacuum packaging was the best preservation method, which appeared as the lowest changes of texture and color, the lowest decline of pH value and soluble solids content, the lowest increasing of total microbial count and had inhibitory effect of PPO activity enzyme activity during 8d storage. It was concluded that the application of nano anti-bacterial vacuum packing materials could effectively reduce the deterioration of fresh-cut peeled sugarcane and prolong its shelf life.