Abstract: Cleaning is an essential step in the processing of fresh-cut fruits and vegetables. Cleaning can not only reduce the number of microorganisms, but also remove the succus from the fruits and vegetables after cutting, decrease the browning reaction, reduce the loss of nutrients, and improve the food quality. This paper reviews the sterilization mechanism of physical cleaning, chemical cleaning and biological cleaning technologies which destroy microbial cell walls, cell membranes and DNA through physical or chemical action, and their inhibitory effects on browning-related enzyme activities such as PPO and POD in fresh-cut fruits and vegetables, as well as the maintenance effects of these technologies on nutrient substances such as V_C, chlorophyll and solid content. At the same time, the cleaning technology conditions suitable for different kinds of fresh-cut fruits and vegetables are summarized, and the research direction of the cleaning technology for fresh-cut fruits and vegetables is put forward, in order to provide theoretical basis for future research on the influences of different cleaning technologies on microorganisms and quality of fresh-cut fruits and vegetables.