Abstract: In this paper, the fresh cut green peppers were used as raw materials, and the inhibitory effects of plasma-activated water（PAW） on Escherichia coli and infected green peppers qualities were analyzed via determining the total numbers of colonies, sensory score, weight loss rate, firmness, chroma and VC content during storage. The results showed that the antibacterial effects of PAW were gradually enhanced with the increase of preparation time, and the inhibition rate of PAW60 on Escherichia coli reached to 95.52%. With the prolongation of PAW60 spraying time, the sensory score and VC content of infected green peppers were increased first and then decreased during storage, and the firmness and yellowness were increased, brightness was descended.Compared with the non-spray group, the colonies numbers of green peppers were significantly decreased to0.23×102 CFU/mL after PAW60 spraying for 60 min, the brightness and green degrees were increased obviously,while yellowness was decreased significantly（ P＜0. 05）. Besides, the VC content of green peppers reached to（59.96 ±4.92） g/100 g in PAW60 group after spraying for 60 min and 4 days storage, which was higher or significantly higher than that in other infected groups（P＜0.05）. In summary, the preparation time of PAW and spraying time on green peppers controlled at about 60 min would be beneficial for the bacteriostastic activitiy and quality maintenance of infected fresh cut green peppers.