Objective: To explore the effect of slightly acidic electrolyzed water on the sensory quality of fruits and vegetables and preliminarily explore its mechanism. Methods: Selecting cucumber as the research object， using a physical property analyzer to determine its texture indicators， using solid phase microextraction combined with GC-MS to compare and analyze its flavor substances， further explore the composition and structural changes of its epidermal wax， using GC-MS technology to qualitatively and quantitatively analyze its epidermal wax components， and using scanning electron microscopy to observe its microstructure. Results: Treatment with slightly acidic electrolytic water for 20 minutes significantly increased the skin hardness， flesh hardness， and crispness of cucumber， decreased its skin thickness， and its flavor substances were not affected. The total content of epidermal wax decreased significantly， with a trend of decreasing alkane content and increasing terpene content. The microstructure of epidermal wax became smoother and smoother. Conclusion: Slightly acidic electrolytic water can improve the sensory quality of cucumber by decomposing the wax in the outer epidermis， exposing the cuticle， and exchanging external substances through the pores of the epidermis， thereby increasing its moisture content， significantly improving its hardness and fracturability.