The work aims to review the browning mechanism of fresh-cut potatoes and the effects of different preservation methods on the quality of fresh-cut potatoes, so as to provide reference for quality improvement and industrial development of fresh-cut potatoes in China. The browning mechanism of fresh-cut potatoes and the research progress on quality control technologies of fresh-cut potatoes at home and abroad were reviewed, which mainly included physical preservation technologies such as low temperature, short-term warming, heat treatment, modified atmosphere preservation, ultra-high pressure, ozone and low-temperature plasma, chemical preservation technologies such as sodium chloride, acid treatment, amino acids, 3-mercapto-2-butanol and methyl jasmonate, and biological preservation technologies such as natural extracts and genetic engineering. The effects of different fresh-keeping techniques on browning control of fresh cut potatoes are clarified. Fresh-cut potatoes are prone to browning. The combination of new technologies and traditional technologies will help improve the quality of fresh-cut potatoes. It will provide a reference and basis for quality control of fresh-cut potatoes in the future.