目的 通过对鲜切黄瓜的各种贮藏保鲜技术进行综述，选择合适的贮藏方法，为我国鲜切黄瓜保鲜技术的发展提供参考和思路。方法 对近年来有关国内外鲜切黄瓜保鲜技术的研究进展进行综述，其中包括常压低温等离子体、气调保鲜、超声波等物理保鲜技术，壳聚糖涂膜、1–MCP等化学保鲜技术，以及Nisin、天然提取物等生物保鲜技术。结果 采用保鲜技术抑制了鲜切黄瓜营养成分的流失、微生物侵染等。结论 黄瓜经切分处理后，与空气的接触面积增大，腐败变质和微生物侵染是鲜切黄瓜在贮藏和运输过程中易发生的主要问题。论述了多种保鲜技术，以期为今后鲜切黄瓜保鲜技术的研究提供理论依据和实际参考。

The work aims to summarize various storage and preservation technologies of fresh-cut cucumber and select suitable storage methods, so as to provide further reference and ideas for the development of fresh-cut cucumber preservation technology in China. The research progress of fresh-cut cucumber preservation technologies at home and abroad in recent years was reviewed, including physical preservation technologies such as APLTP, modified atmosphere preservation and ultrasonic, chemical preservation technologies such as chitosan coating and 1-MCP and biological preservation technologies such as Nisin and natural extract. The preservation technologies inhibited the loss of nutrients and microbial infection of fresh-cut cucumber. After the cucumber is cut, the contact area with the air increases, and spoilage and microbial infection are the main problems of fresh-cut cucumber during storage and transportation. The work discusses a variety of preservation technologies, in order to provide theoretical basis and practical reference for the research of fresh-cut cucumber preservation technologies in the future.