Abstract: Fresh cut fruits and vegetables raise food safety concerns including physiological and pathological limitations since they are often processed in a ripe stage which makes them more susceptible to quality deterioration. In this review, we investigated some advances for the maintenance of fresh-cut fruits and vegetables quality, including synthetic chemicals or plant natural antimicrobials and antioxidants, calcium salts, hot water and anoxia treatments, different type of coating and atmosphere conditions. In this review Phenylalanine Ammonia-lyase (PAL), Polyphenol Oxidase (PPO) and membrane permeability were discussed. Although, increasing in browning enzymes activities is documented in some cases but it seems that the main reason for browning inhibition of the fresh-cut products may be because of the maintenance of compartmentation between enzymes and their substrates, preventing enzymatic reaction.