Abstract:Fresh-cut fruit and vegetables usually go through three major stages:processing，storage，and sale.These stages include processes such as cleaning，cutting，sterilization，packaging，and transportation.However，due to active respiration and other factors，fresh-cut fruit and vegetables undergo browning and other adverse physiological and biochemical reactions.These reactions result in change of sensory quality and the loss of nutrients，microbial pollution，and reduced shelf life and quality.In this paper，we reviewed recent developments in the fresh-cut fruit and vegetable supply chain locally and abroad.We discussed changes in methods for quality control during processing，storage，and sale as well as progress on research related to quality control technology，and predicted future industry trends.This review provided a theoretical reference for research on technology to improve the quality of fresh-cut fruits and vegetables.