Abstract: In order to compare fresh- keeping effect of two kinds of preservative treatments on fresh- cut wax gourd treated with 0.1% citric acid and 0.5% VCunder 4 ℃ was studied by measuring the illumination,hardness,relative electrical conductivity,content of MDA and total phenol,the activity of PPO and POD,and the dynamical variation of microbial community.The results dedicated that both of two preservative treatments slowed down illuminations L*,hardness reduction speed,retarded eleavation of MDA,relative electrical conductivity and total phenol,inhibited the activities of PPO and POD,in turn,allevated the production of the enzymatic browning. They also inhibited microbial growth and delayed decline of the quality of the product. By comparison,the effect of preservative 0.1% citric acid treatment was better than that with 0.5% VCin postpone of browning,and the effect of preservative with 0.5% VCwas better than that with 0.1% citric acid in inhibing the microorganism growth.Two kinds of preservative treatment could prolong the shelf life of fresh- cut wax gourd.