目的 为保证鲜切即食果蔬的品质和安全，需要在低温条件下去除果蔬携带的微生物和农药残留。方法 对鲜切即食果蔬的物理杀菌、化学杀菌及其联合杀菌等冷杀菌技术的研究进行综述。结果 目前，杀菌剂与物料的质量比为5∶1，鲜切果蔬以质量浓度为100 mg/L和150 mg/L的次氯酸钠（NaClO）溶液结合物理鼓泡式清洗的方式，分阶段杀菌为主，对比各种研发的新型杀菌方法，发现质量浓度为30 mg/L的弱酸性电解水对鲜切果蔬杀菌效果较好，且对人体无毒副作用，将其与物理杀菌方法相结合，将会成为未来鲜切果蔬加工杀菌的趋势，并且具有成本低的优势。结论 将化学方法与物理方法联合使用，可以显著降低化学杀菌剂使用量，减少残留危害，并能对鲜切果蔬保鲜产生更好的杀菌效果，保证鲜切果蔬的品质安全。

The work aims to necessarily remove the microorganisms and pesticide residues in fresh-cut fruits and vegetables at low temperature, so as to ensure the quality and safety of fresh-cut ready-to-eat fruits and vegetables. The research on physical sterilizations, chemical sterilizations and their combined sterilizations of fresh-cut ready-to-eat fruits and vegetables was reviewed. At present, the fresh-cut fruits and vegetables were sterilized by sodium hypochlorite (NaClO) solution with mass concentrations of 100 mg/L and 150 mg/L combined with physical bubble method, when the ratio of bactericide to material was 5∶1. Compared with various new sterilization methods, it was found that weakly acidic electrolytic water with mass concentration of 30 mg/L had better germicidal effect on fresh-cut fruits and vegetables and non-toxic side effects on the human body. Combining it with physical sterilization method would become the trend of processing sterilization of fresh-cut fruits and vegetables in the future and cheap in the cost. Combination of chemical and physical methods can significantly cut down the dosage of chemical fungicides, reduce residual hazards and produce better germicidal effect on the preservation of fresh-cut fruits and vegetables, so as to ensure the quality and safety of fresh-cut fruits and vegetables.