Abstract: The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage, such as tissue softening, decrease in firmness.The occurrences of softening mainly were caused by pectin degradation and cell wall hydrolyzation.These pectinase mainly included polygalacturonase (PG) , pectinesterase (PE) , β-galactosidase (β-Gal) , cellulase (Cx) and lipoxygenase (LOX) .This paper reviewed research results recently on the change of the enzymatic activities and role in tissue softening of fresh-cut fruits and vegetables and regulation by postharvest technology.