Abstract: Fresh-cut vegetables are a type of emerging processed vegetable products. The structure of fresh-cut vegetables can be destroyed due to peeling and cutting, resulting in adverse physical effects and some adverse physiological and biochemical responses so that the shelf life will be shortened and consequently limit processing and distribution. Ozone and ozone water have great potential for applications in cold sterilization of foods and can provide a new, effective, green technique that is very suitable for the sterilization of fresh-cut vegetables. This paper reviews the effect of ozone water on the quality of fresh-cut vegetables, which will provide references for the application of ozone water in the fresh-cut vegetable industry.

Key words: fresh-cut vegetables, peeling, cutting, physiological and biochemical responses, ozone water