The work aims to review the research status of different cleaning methods for vegetable processing, so as to provide references for further research. The application of cleaning technology in vegetables and its effect on vegetable quality were introduced from two aspects-cleaning disinfectants and mechanical cleaning. The cleaning disinfectants included sodium hypochlorite, chlorine dioxide, ozone, hydrogen peroxide, electrolyzed water; the mechanical cleaning included water-jet washing, air-bubble washing and ultrasonic bubble cleaning technology. It was particularly important to use suitable processing for the harvested vegetables. Reasonable and effective cleaning technology could keep the nutritional value of vegetables and inhibit the growth of microorganisms. In the future, the research can focus on the combination of cleaning disinfectant and mechanical cleaning technology, and the effects of compound cleaning disinfectant on the preservation of vegetables, thus providing references for the prolonging of fresh vegetables’ shelf life and the improvement of vegetable commercialization rate.