Abstract: In this study, effect of ozonated water on quality and physiological of fresh- cut eggplant stored at 10℃ were investigated.Results indicated that ozonated water had prominent effect of eliminating bacteria on the surface of fresh-cut eggplant.The higher the concentration of ozonated water, the more effective for eliminating bacteria. Furthermore, the higher level of L* value, and inhibition of activities of polyphenol oxidase could be maintained more effectively by ozonated water, losses of total solid ( TSS) , respiration intensity and weight loss rate could be controlled effectively.The preservation effect of treatment with ozonated water for 5min was the best.Treatment with ozonated water for 2min had little effect to eliminate bacteria of fresh-cut eggplant.Treatment with ozonated water for 10min increased respiration intensity in the end of storage, which was not good for the storage of fresh- cut eggplant.