Abstract: In order to explore the preservation effect of short-wave ultraviolet（UV-C） irradiation on fresh-cut cowpeas,based on the preliminary experimental results, cowpeas were treated with 0 and 0.5 kJ/m~2UV-C, and then stored at 4 ℃, and the relevant indicators were measured regularly. The results showed that UV-C irradiation at 0.5 kJ/m~2 could significantly maintain the high contents of VC, soluble solids, soluble proteins and chlorophylls in fresh-cut cowpeas,remarkably reduce the accumulation of malondialdehyde（MDA） and maintain the high contents of total phenols and flavonoids, and promote the activities of antioxidant enzymes including peroxidase（POD）, catalase（CAT）, ascorbate peroxidase（APX）, and stabilize the activity of polyphenol oxidase（PPO） to some extent. In conclusion, UV-C treatment at 0.5 kJ/m~2 could be used for storage and preservation of fresh-cut cowpeas.