目的 通过介绍紫外线杀菌技术在鲜切果蔬保鲜中的应用研究进展，以期为其在鲜切果蔬保鲜中的进一步研究与应用提供参考。方法 综述国内外长波紫外线、中波紫外线和短波紫外线对鲜切果蔬品质、生理代谢相关酶活性以及微生物的影响。结果 紫外线杀菌技术作为一种绿色安全的鲜切果蔬保鲜技术，可以有效抑制鲜切果蔬中微生物的生长繁殖，减缓鲜切果蔬生理代谢，防止褐变，延迟衰老，并延长鲜切果蔬货架期，且不会对鲜切果蔬的风味和口感产生影响。结论 在目前重视食品快捷和安全的趋势下，紫外线杀菌技术因其具有安全方便、对环境友好等特点，现已在鲜切果蔬保鲜中得到广泛应用，并具有重要的发展前景。

This work aims to provide a reference for further research and application in fresh cut fruits and vegetables by introducing the research progress in application of ultraviolet sterilization technology in fresh-cut fruits and vegetables. The effects of long-wave ultraviolet, medium-wave ultraviolet and short-wave ultraviolet on the quality of fresh-cut fruits and vegetables, enzyme activities related to physiological metabolism and microorganism are reviewed. As a green and safe fresh-cut fruits and vegetables preservation technology, ultraviolet sterilization technology can effectively inhibit the growth and reproduction of microorganism in fresh-cut fruits and vegetables, slow down the physiological metabolism of fresh-cut fruits and vegetables, prevent browning, delay aging, and prolong the shelf life. And ultraviolet sterilization technology has no influence on the flavor and taste of fresh-cut fruits and vegetables. Under the current trend of attaching importance to fast and safe food, ultraviolet sterilization technology has been widely used in fresh-cut fruits and vegetables preservation because of its safety, convenience and environmental friendliness, and has an important development prospect.