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, browning, water loss and decay limite its further development. Microorganism is a key factor for the quality and safety of fresh-cut fruits and vegetables. In this review, the source and species of microorganisms in fresh-cut fruits and vegetables, the forming of the microbial membrane and the effects of production process on microbial populations are discussed. Moreover, the rapid detection and biological control of microorgan- isms are summarized. To some degree, this may provide a base for the deplopment of fresh-cut fruits and tables theoretically.

Key words: fresh-cut fruits and vegetables, microbial membrane, rapid detection, biological control