Abstract:Ultra-high pressure（UHP） technology， as a new type of non-thermal food processing technology with the widest industrial application prospects， has been increasingly applied in fruit and vegetable food processing in recent years. This study reviewed the application research of UHP in fruit and vegetable processing and summarized the principle of UHP in killing microorganisms and its impact on the sensory and nutritional quality of fruit and vegetable products. The study also provided an outlook on its development trend and prospects， aiming to offer a theoretical reference for the application and promotion of UHP in fruit and vegetable processing.