Abstract:Fresh-cut fruits and vegetables are increasingly favored as they are convenient，environmentally friendly，and healthy.However，fresh-cut treatment destroys the tissue structure of carrots，resulting in softening of the carrots and loss of nutrients such as vitamins and carotenoids and thus lowering the quality and commercial value of fresh-cut carrots.This paper summarized the research on processing techniques for fresh-cut carrot，including heat treatment，irradiation，ultra-high-pressure treatment，and high-pressure carbon dioxidetechnology，summarized the advantages and problems of different techniques，and looked forward to the further research on the techniques in fresh-cut carrot processing.