Abstract: ObjectiveThe present study was conducted to research the effects of ultra high pressure(UHP) treatment on preservation of fresh-cut wax gourd slices in order to provide new preservation method for fresh-cut wax gourd slices.MethodFresh-cut wax gourd slices were treated with 200, 400 and 600 MPa for 10 min at 25℃, and stored at 4℃for nine days. The fresh-cut wax gourd slices without UHP treatment were taken as control. Total bacterial colonies, polyphe-noloxidases(PPO) activity, peroxidase(POD) activity,hardness and lightness of the fresh-cut wax gourd slices were deter-mined every three days.ResultAs storage time expanded, total bacterial colonies, PPO activity and POD activity increased gradually but hardness and lightness declined. On the ninth day of storage, the control’s total bacterial colonies were 7.17±0.13 logCFU, PPO activity(120.3±1.2)%, POD activity(136.5±0.8)%, hardness 1210±69 g, lightness L* 32.5± 0.9. While the indexes of fresh-cut wax gourd slices which were treated with 400 MPa were as follows: total bacterial colonies 1.20±0.06 logCFU,PPO activity(12.8±0.6)%,POD activity(9.2±0.5)%,hardness 2295±68 g,lightness L* 67.5± 1.1. There were significant differences between the indexes and those of control(P<0.05). The indexes of fresh-cut wax gourd slices which were treated with 200 MPa had no significant differences with those of control(P>0.05, the same below). The indexes of fresh-cut wax gourd slices which were treated with 600 MPa had no significant difference with those of 400 MPa.ConclusionUHP over 400 MPa can kill the microorganisms in fresh-cut wax gourd slices, inhibit PPO and POD activi-ties,maintain hardness and lightness. The preservation period of fresh-cut wax gourd slices can be extended to nine days.