Abstract: High pressure homogenization( HPH) is a kind of new non- thermal techno- logy and widely used in the food industry.Carotenoids,a group of fat- soluble natural pigments in many fruits and vegetables,not only have provitamin A activity,but also play important functions in antioxidant and immunity enhancemen.HPH can affect the bioavailability of carotenoids by destroying the fruit and vegetable cell matrix.This review introduced the effects of HPH on the qualities of fruit and vegetable juices,including the stability,rheological properties,sterilizing power and carotenoid bioavailability.And the development trend in this field was also discussed.