Abstract: In the present study, fresh peanuts were soaked and cleaned using slightly acidic electrolyzed water（available chlorine concentration of（85 ±2） mg/L）, ozonized water（ozone concentration of（0.2 ±0.02） mg/L）,ultrasonic wave（ultrasonic frequency of 40 000 Hz, ultrasonic power of 200 W）, sodium hypochlorite solution（effective chlorine content of（125 ±2） mg/L） and tap water, and then were refrigerated at 4 ℃ for 15 days after draining surface water. Subsequently, the total numbers of colonies, numbers of molds, color and texture indices were determined at 0, 1, 4, 7, 10 and 15 days, respectively, in order to investigate the effects of different washing and sterilization methods on preservation of fresh peanuts. The results showed that compared with tap water, the other four cleaning methods could effectively reduce the initial microorganisms of fresh peanuts, and delay the growth of total numbers of bacteria and molds during refrigeration. Among them, slightly acidic electrolytic water and sodium hypochlorite solution presented the best preservation effects, which could reduce the initial colonies numbers of fresh peanuts by 1.17（lg（CFU/g）） and 1.29（lg（CFU/g））, respectively. At the end of refrigeration, the total numbers of bacteria and molds were controlled below 10~7CFU/g and 10~3CFU/g, respectively. In addition,slightly acidic electrolytic water, sodium hypochlorite solution and ultrasonic cleaning also had significant effects on maintaining the color, hardness and brittleness of fresh peanuts, whereas ozonized water treatment presented adverse effects on the color of fresh peanuts. Among these five cleaning methods, the slightly acidic electrolytic water cleaning could significantly control the growth of microorganisms, and better maintain the color and texture of fresh peanuts,and had higher safety than sodium hypochlorite, which could be used as an effective cleaning method in the process of storage, transportation and preservation of fresh peanuts.