Abstract: High-pressure processing(HPP)has gained increasing attention since it performed better on maintaining juice’s color and flavour,comparing with traditional high temperature pasteurization. This review summarizes the effect of HPP on different juices and finds that HPP has no influence on Brix,acidity,and pH,slightly changes the content of some nutritional components,and significantly alters the color,texture,and flavour. Furthermore,HPP can also modify enzyme activity and thereby affect the quality of juices. However,juices respond differently to HPP treatment,leading to the necessity of optimizing HPP conditions based on their own characteristics.