目的 通过介绍姜黄素介导光动力技术在鲜切果蔬保鲜中的应用进展，为姜黄素介导光动力技术在鲜切果蔬的研究和应用提供合理建议。方法 通过研究姜黄素介导光动力技术的作用机理，并综述国内外姜黄素介导光动力技术对鲜切果蔬品质影响的文献，分析其在鲜切果蔬中的保鲜抑菌效果，并介绍姜黄素介导光动力技术的影响因素和安全性，研究其在鲜切果蔬中的应用前景。结果 姜黄素介导光动力技术可以有效地抑制鲜切果蔬中微生物的生长，并保持鲜切果蔬的品质。结论 姜黄素介导光动力技术是一种有效的杀菌手段，具有巨大的应用潜力，需对其进行合理的开发利用。

The work aims to provide reasonable suggestions for the research and application of curcumin-mediated photodynamic technology in fresh-cut fruits and vegetables by introducing its research progress. The action mechanism of curcumin-mediated photodynamic technology was discussed, and the literature about its effects on the quality of fresh-cut fruits and vegetables in China and abroad was reviewed. Then, the fresh-keeping and bacteriostatic effects of curcumin-mediated photodynamic technology for fresh-cut fruits and vegetables were analyzed, and its affecting factors and safety were introduced. Finally, the application prospect of curcumin-mediated photodynamic technology in fresh-cut fruits and vegetables was studied. Curcumin-mediated photodynamic technology could effectively inhibit the growth of microorganisms in fresh-cut fruits and vegetables and maintain the quality of fresh-cut fruits and vegetables. Curcumin-mediated photodynamic technology is an effective sterilization method, which has great application potential and needs to be developed and utilized reasonably.