The work aims to summarize the mechanism of fruit pericarp browning during postharvest storage in order to provide a theoretical basis for improving the shelf life of fruit after harvest. Various factors causing the pericarp browning during storage were analyzed to explore the relationship between pericarp browning and energy state and enzyme system. By investigating the pericarp browning mechanism, the physical and chemical treatments were summarized to prevent the pericarp browning progress, thus providing a certain reference for the future research on extending storage period of fruit. The browning mechanism of fruit pericarp is mainly accelerated by enzyme and the pericarp browning mechanism of different fruits is different. At present, there are still controversies about the mechanism of fruit pericarp browning at home and abroad. There were similarities and differences in the browning mechanism of different stress, different varieties of the same fruit and different kinds of fruit. A large number of experiments need to be conducted to summarize the similarities and differences of browning mechanism caused by different factors, so as to provide some theoretical basis for specific measures of preventing pericarp browning.