Abstract: To investigate effects of calcium chloride electrolyzed function water on storage quality of fresh-cut Yuluxiang pear slices, mass fraction of calcium chloride electrolyzed function water was set as independent variable．Soluble solid content, hardness, color difference value, total phenolic content, and relative electrical conductivity of fresh-cut pear slices were response variables．A comparative analysis was performed on mass fractions of 0.5‰, 1.0‰, 1.5‰, and 2.0‰ of calcium chloride electrolyzed function water solution, pure aqueous solution, and covering with room temperature polyethylene film of Yuluxiang pear slices storage quality．Results showed that the optimal treatment was calcium chloride electrolyzed function water at a mass fraction of 1.0 ‰．A theoretical basis was provided for application of calcium chloride electrolyzed function water in processing of fresh-cut fruits and vegetables．