Abstract: Using citric acid, sodium ascorbate and chitosan as materials, sensory evaluation, weight loss rate and acid-to-acid ratio as response indexes, response surface methodology was used to optimize the preservation effect of fresh-cut pineapple coating. The results showed that the chitosan coating can effectively maintain the sensory score, weight loss rate and solid-acid ratio of fresh-cut pineapple. By regression fitting, the multiple regression equation of sensory score, weight loss rate and ratio of solid to acid was obtained, which was significant by p value test. The optimum regression equation fitted to the above equation can predict the effect of coating on the quality of fresh-cut pineapple. When the optimal coating (chitosan 1.69%, citric acid 0.12% and sodium ascorbate 0.5%) was applied, fresh cut pineapple has the best quality. The experimental results show that sensory evaluation, weight loss rate and solid-acid ratio are similar to those predicted values, the product has bright yellow color, rich aroma and moderate sour and sweet taste.