In this study,the effects of acidic electrolyzed water( p H 2. 37,ACC 56 mg / kg,ORP 1186 m V),alkaline electrolyzed water( p H11. 9,ORP-850 m V) and combination treatment on sterilization and preservation of cucumbers during shelf life at room temperature were investigated. Results showed that the sterilization of acidic electrolyzed water treatment was perfect with the total number of bacterium,yeast and mold on the surface of cucumbers decreased 2. 05 lg CFU / g,2. 06 lg CFU / g and 2. 08 lg CFU / g respectively compared with the control group. Meanwhile,the weight loss rate was reduced,the increasing of the relatively conductivity rate was delayed and the product was kept in a good condition with little changes in peel color and crispness. The decreasing of soluble solid and ascorbic acid content in the treated cucumber were lower than that in control group. The ethylene evolution rate was inhibited and the activity of POD and CAT were enhanced,thus the senescence process was delayed. While the treatment with alkaline electrolyzed water had adverse impact on the peel color of the cucumber,accelerating the color change from green to yellow. Meanwhile the ethylene evolution of treated product was increased during the later stage of the shelf life which accelerated the senescence of cucumber.