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.