Abstract:Non-enzymatic browning is a common chemical reaction that occurs during the processing and storage of fruits and vegetables. It involves various compounds and chemical pathways， making the reaction mechanism relatively complex. Based on existing research， this paper described the causes and influencing factors of non-enzymatic browning in fruit and vegetable products， introduced the mechanisms of non-enzymatic browning such as the Maillard reaction， ascorbic acid oxidation and decomposition， polyphenol oxidation and condensation， and caramelization in fruit and vegetable processing and storage， reviewed browning control technologies for fruits and vegetables， and discussed their application prospects， aiming to provide a reference for controlling browning in fruit and vegetable products.