Abstract:Fresh-cut fruits and vegetables are prone to surface browning and other problems，which affect the values of fruits and vegetables and consumers' desire to buy，becoming the bottleneck restricting the development of fresh-cut fruits and vegetables.The pretreatment technologies such as cold shock treatment，heat treatment，high oxygen treatment，and chemical treatment for fresh-cut fruits and vegetables were summarized.The mechanism of pretreatment in preventing the browning of fruits and vegetables was expounded，and the current key problems and future development directions were discussed，with a view to providing theoretical reference for the development of safer and more efficient browning control technology.