Abstract:Coconut water is a kind of natural functional drinks； however， the character of easy spoilage inhibits its perspective in food industry. Although thermal treatment is very effective， and currently there are mature in－ dustrialized products in the market， the inherent default of the flavor deterioration by thermal treatment cannot enable coconut water to maintain its original flavor. In order to investigate the application status of non-thermal pasteurization technology on coconut water， recently published articles were summarized. In addition， those non-thermal pasteurization technologies， which have yet to be applied to coconut water but are pertinent to beverage， were also investigated. Finally， suggestions were made for further research to increase our knowledge of the application of non-thermal pasteurization technology on this original tropical juice.