Abstract: As the fourth largest food crop in the world,potato is prone to greening during post-harvest logistics and sales,which seriously affecting its commodity value and causing huge economic losses. The occurrence of post-harvest greening of potato is mainly related to the formation of chloroplasts and the synthesis of chlorophyll in the tuber,and affected by various factors such as variety,maturity,size and illumination conditions. In this paper,the occurrence mechanism and influencing factors of potato greening are reviewed. Also,the greening inhibition methods are systematically summarized. This can provide reference for future research on safer and more effective greening inhibition methods.