The work aims to introduce the research progress of fresh-cut pumpkin preservation technology, so as to provide a theoretical basis and technical reference for further research on the methods to effectively maintain the quality of fresh-cut pumpkin. The current research progress on the physical (low temperature, modified atmosphere packaging, heat treatment, high hydrostatic pressure, ozone), chemical (chitosan coating film, methyl jasmonate, exogenous ethylene, etc.), and biological (bacillus subtilis) preservation techniques of fresh-cut pumpkins in domestic and foreign literature were reviewed. The physical preservation technology of fresh-cut pumpkin had the advantages of low cost, easy control of treatment conditions and little effect on structure and nutritional flavor, which was the most commonly used preservation technology. The chemical preservation technology had good preservation effect, but there were some problems such as chemical reagent residue and easy to change the flavor of fruits and vegetables. The biological preservation technology had the characteristics of safety, non-toxicity and high efficiency, but the application scope of biological preservation technology was narrow and the technology was not mature enough. In the future, biological preservation can be taken as the research focus of fresh-cut pumpkin preservation technology. At the same time, it can be treated with physical preservation technology and chemical preservation technology to achieve mutual synergistic effect and better maintain the quality of fresh-cut pumpkin during storage.