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.