Abstract: With the development of fresh - cut fruits and vegetables industry, minimally processed fruits and vegetables has broad prospects for development due to their fresh, sanitation, nutrition and convenience.However, tissue injury could result in the quick loss of nutrition, the acceleration of microbiological pollution, enzymatic browning and the reduction of shelf - life for fresh - cut fruits and vegetables. The non - thermal sterilization technology is more effectively method to ensure fresh quality, color, flavor, and taste of fresh - cut fruits and vegetables.This article mainly reviewed that research progress in non- thermal sterilization technologies recently, such as ozone, high pressure, irradiation, high-voltage electrostatic field, ultrasonic, ultraviolet, pulsed electric field as well as in the application on fresh-cut fruits and vegetables industry.