Abstract: In order to investigate the influence of ε-polylysine（ε-PL） treatment on texture quality and preservation effect of marrow squash（Cucurbita pepo L. var. medullosa Alef.）,‘Chongjin No.2’marrow squash was soaked with different concentrations of ε-PL（0, 50, 100, 200, 400, 800 mg/L）, then stored in cold room with a temperature of（13±2） ℃and a relative humidity of 50%±5%. Rotting rate, texture characteristics of skin, flesh, silk marrow squash and changes of main nutrient quality were used as indexes to evaluate the preservation effect. The results showed that, ε-PL treatment could effectively reduce the rotting rate, and maintain texture characteristics and nutritional quality of marrow squash. During storage of 180 days, the rotting rates of 50 mg/L and 100 mg/L ε-PL groups were significantly lower than that of control group（P＜0.05）, but there was no decay in 200 mg/L, 400 mg/L and 800 mg/L groups. Among them, the treatment which marrow squashes were immersed in 100 mg/L ε-PL, preserved skin color, delayed decline of skin, flesh and silk firmness, maintained fracturability of skin and flesh, and the chewiness and fluffiness of silk of marrow squash, and reduced the degradation rate of the cell wall component cellulose. Moreover, marrow squash treated with 100 mg/L ε-PL had good edible quality and high nutritional value during storage. Accordingly, 100 mg/L ε-PL group had the best preservation effect on marrow squash.