Abstract: The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage, such as tissue softening and decay. The occurrences of decay were mainly caused by microorganism's growth and reproduction. These microorganisms which on the surface of fresh-cut fruits and vegetables mainly included bacteria such as Erwinia, Pseudomonas, Xanthomonas, Bacillus and mycete such as Bortytis, Penicillium, Rhizopus and Aspe-rgillus. At present the main use of non thermal sterilization means has physical sterilization, biological sterilization and plant source sterilization. Research results recently on the species of the microorganisms in tissue decay of fresh-cut fruits and vegetables and non-thermal sterilization methods by postharvest technology which could control the tissue decay of fresh-cut fruits and vegetables were reviewed.