This work was aimed to explore the color-preserving effect of basic magnesium hypochlorite (BMH) on fresh cut chufa. The fresh cut chufa was placed in a plastic tray. A bag of BMH with blotting paper was put on the plastic tray. Then the plastic tray was packaged with PE film. The color-preserving effect was judged by yellowing of fresh-cut chufa. The results showed that the yellowing rate was the lowest when the amount of BMH was 4 g. The yellowing rate was lower at low moisture content of the surface of fresh-cut chufa. Meanwhile, there was a lower yellowing rate at low storage temperature. But the color-preserving effect of BMH was obvious at high temperature. Moreover, the changes of weightlessness rate and vitamin C content of fresh-cut chufa were slower than those of the control. In conclusion, BMH can be used in the preservation of fresh-cut chufa.