Abstract: This article mainly reviewes the effects of ultrasound (US) on the quality of fruit and vegetable juices, discusses the current effects of ultrasound on the microorganisms, enzyme activities, nutrients and sensory characteristics of fruit and vegetable juices. US treatment can inactivate microorganism and enzymes to a certain extent in fruit and vegetable juices, and have little influence on the physical, chemical and nutritional properties. However, the microbial and enzyme inactivation effect is limited, besides, high-power, long-term US treatment may have adverse effects on the sensory properties and nutritional components of fruit and vegetable juices. Therefore, this article mainly summarizes the influence of US on the above-mentioned various qualities of fruit and vegetable juice, proposes the problems of US in the research of fruit and vegetable juice processing, and prospects the further research of ultrasonic technology in fruit and vegetable juice in the future.