Abstract: Fresh-cut apple is a new type of ready-to-eat apple processing product.It has the characteristics of convenience and rich nutritional value,and meets the fast-paced life of modern society.However,compared with unprocessed fresh apples,it is more likely to have quality problems during storage.In this paper,the mechanism and research progress at home and abroad of enzymatic browning,water and nutrient loss,microbial breeding and tissue softening of fresh-cut apples were expounded,and the preservation technologies of fresh-cut apples at the present stage were analyzed and summarized from three aspects of physics,chemistry and biology,and the future research direction was prospected,aiming to provide reference for the further development and application of fresh-cut apple preservation technology.