Abstract: The non-thermal treatment technology has become a hot research topic in the field of food processing, since the non-thermal treatment can greatly reduce the loss of heat sensitive substances in food.However, it also causes some adverse effects on flavor and safety of food during the process of non-thermal treatment. In this paper, the mechanisms of oils oxidation deterioration caused by five kinds of non-thermal treatment, including ultrasonic radiation, gamma radiation, pulse electric field, pulse light and ultrahigh pressure, were discussed.It could provide reference to related research fields.