Abstract: With the development of fresh-cut fruits and vegetables industry, people are paying more attention to minimally processed fruits and vegetables due to their convenience, nutrition and sanitation. However, microbiological pollution, nutritional changes and the decrease of quality during process and storage have limited its further development seriously. Non-thermal technologies are the research focuses for processing fresh-cut fruits and vegetables recently. Accordingly, this article discussed the application of non-thermal processing technologies, including ozone, electrolyzed water, irradiation, ultraviolet radiation, pulsed physical field, ultrasonic, high hydrostatic pressure, and high pressure carbon dioxide, in ensuring safety and quality of fresh-cut fruits and vegetables in order to provide theory references for the development of fresh-cut fruit and vegetable industry.

Key words: non-thermal processing technologies, fresh-cut fruits and vegetables, safety and quality control, application