<p>Fresh-cut lotus root slices are prone to browning and quality deterioration during processing and storage. This study investigated the effects of individual and combined treatments of activated electrolyzed water (AEW) and monosodium fumarate (SF) on inhibiting the browning of fresh-cut lotus root slices stored at 4&#xa0;°C. The results demonstrated that the AEW + SF was significantly more effective than any single treatment or the control. Specifically, the AEW + SF delayed surface browning, reduced water loss, and maintained the firmness of fresh-cut lotus root slices. Meanwhile, it efficiently inhibited microbial growth and preserved favorable physiological properties of the samples. In addition, the AEW + SF markedly suppressed the activity of key browning-related enzymes, alleviated the accumulation of oxidative damage products, and better retained antioxidant substances, thereby significantly enhancing the antioxidant capacity of fresh-cut lotus root slices. The study for the first time reveals the mechanism of AEW + SF in the preservation of fresh-cut lotus root slices, providing a novel strategy for the development of preservation technologies for this product.</p>