Abstract:Fresh-cut apples are subjected to tissue damage during processing，resulting in browning，nutrient loss and other problems.This reduces their edible value and commercial value，and thus causes losses.Therefore，preservation technologies are needed. Physical preservation，with non-toxic and harmless characteristics as well as convenient and simple operation，has been widely promoted in China and abroad.Based on the deterioration mechanism of fresh-cut apples，this paper reviewed the research progress on physical anti-browning technology for fresh-cut apples，and discussed the anti-browning effect of different physical methods such as temperature control，gas storage，and photoelectrics，aiming to facilitate the application of fresh-cut apples treated by different physical preservation technologies.