As a kind of popular specialty food in China， the processing method of pickles could not only form unique flavors， but also provided the possibility of long-term storage of vegetables after harvest. The dominant microorganisms in pickles were Lactobacillus and lactic acid produced by it played a big role in retaining fresh of pickles. This study focused on the effect of lactic acid soaking pretreatment on the quality and physiological characteristic of fresh-cut potato during the cold storage， which providing theoretical basis and technological support for improving the quality of fresh-cut potato during cold storage. The results showed that different varieties of potato had significant browning differences. Compared with the control group， lactic acid solution could delay weight loss and decay of fresh-cut potato， keep hardness， springiness and chewiness， inhibit browning and activity of polyphenol oxidase， maintain the content of total phenols and vitamin C， reduce the accumulation of MDA content during cold storage. The optimal lactic acid solution concentration was 1.0%.