Abstract: Carrot(Daucus carota L. var. sativa Hoffm)is rich in sugar,carotene,vitamin A,vitamin B₁,vitamin B₂,anthocyanins and other nutrients. Fresh-cut carrots are favored by consumers because of their natural,convenient and safe characteristics. However,fresh-cut carrots are prone to dehydration and lignification,resulting in albinism. At the same time,the efflux of juice is vulnerable to the infection of microorganisms,and so on. Then the process of deterioration and senescence is accelerated and the quality is affected irreversibly. Therefore,the present situations of fresh-cut carrot preservation in recent years are reviewed in this paper such as the physical preservation technology including temperature,heat treatment,irradiation(ultraviolet,electron beam),high pressure carbon dioxide and chemical preservation technology of fungicides,1-MCP and coating treatment. The development direction of fresh-cut carrot preservation technologies in the future is prospected in order to provide theoretical reference for fresh-cut carrot scientific edible and preservation.