Abstract: To investigate the effect of chitosan coating on the preservation quality of fresh-cut ginger, a series of coating liquids containing different mass fractions of chitosan were prepared and then applied to the preservation of fresh-cut ginger at 4℃. The sensory and physicochemical quality of fresh-cut ginger was assessed, and the ultrastructure was observed by transmission electron microscope (TEM). Results showed that chitosan coating significantly suppressed browning and mass loss of fresh-cut ginger. Meanwhile, the decrease of total soluble sugar and vitamin C, and the increase of crude fiber were inhibited. The optimal preservation quality of fresh-cut ginger was observed when chitosan concentration was 1.5%, which could delay the occurrence of the plasmolysis, inhibit the degradation of cell wall as well as the disintegration of nucleus, plastid and mitochondria, maintain the integrity of cell structure, and consequently effectively prolong the shelf-life of fresh-cut ginger.