Abstract: Fresh-cut fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fiber, and are widely popular among consumers. However, some products are prone to browning during storage, processing and marketing, which greatly reduces their nutritional value and sensory quality. In recent years, the most commonly adopted browning control technologies of fresh-cut fruits and vegetables are chemical, physical and physicochemical synergistic approaches. In this paper, we reviews the application effects of various types of synergistic treatments in fresh-cut fruits and vegetables and their possible regulatory mechanisms. We focuses on the synergistic methods such as chemical synergistic treatment, physical synergistic treatment, physicochemical synergistic treatment and combines coating treatment. The study finds that combinations involving plant-derived or biological extracts, as well as synergistic physical methods, demonstrate promising preservation effects. Additionally, this paper analyzes the current problems of synergistic technology and pointes out the future direction lying in green, natural, safety, low-cost and sustainable development. This paper aims to promote related-research on synergistic technologies and regulatory mechanisms through multidisciplinary integration and provides technology and theoretical references for fresh-cut fruits and vegetables industry.