Fresh-cut vegetables have obtained more and more attentions due to the qualities of freshness, nutrition, and convenience. Development of fresh cut vegetables in China is later than developed countries. Fresh cut vegetables' industries were concentrated in the aera of raw materials production, key sales area, and the aera with convenient transportation while there is less in other small cities. Therefore, it has a huge market space. However, cutting processing led to cellular damage in tissues which caused microbial growth and a series of complex physiological and biochemical reactions, thus seriously affecting the shelf life of fresh-cut vegetables. Discussed with the aspects of treatment methods, processing equipment and key technologies of fresh cut vegetables in China and abroad, the effects of main processing procedures of fresh cut vegetables, such as segmentation, cleaning, dehydration, and packaging technology on quality were reviewed in this paper. Furthermore, the main developing direction was put forward which will provide theoretical and technical supports for fresh-cut vegetables industry.