The work aims to ensure the storage quality and edible safety of pre-made salad and prolong its shelf life. Fresh-cut fruits and vegetables were sterilized for the first time and the second time with 200 mg/L sodium hypochlorite and 50 mg/L slightly acidic electrolytic water, respectively. Vegetable salad and chicken salad were pre-made in a 100,000-grade clean workshop, and the quality changes of the pre-madesalad during storage at 4 ℃ were detected by GB detection method. After sterilization, the total number of bacterial colonies in fresh-cut fruits and vegetables decreased from 5.21 lg CFU/g to 2.40 lg CFU/g. The storage period of the pre-made vegetable salad and chicken salad was6 days and 5 days, and the total number of colonies at the end of storage was 4.07 lg CFU/g and 4.86 lg CFU/g, respectively. The sterilizing process of fresh-cut fruits and vegetables by the combination of slightly acidic electrolytic water and sodium hypochlorite can effectively kill pathogenic bacteria, control the number of microorganisms, and maintain the quality of pre-made vegetable salad and chicken salad during storage.