Growth in demand has led to increased marketing of fresh fruits plus vegetables in fresh-cut products form. Therefore many firms dedicated to this tipe of food processing have been established. Fresh-cut produce can help increase the consumption of fresh produce due to its convenience plus attractive appearance plus flavor. However, cutting results in tissue damage that can stimulate oxidation of cellular components causing tissue browning, microbial development on the wound surface plus tissue breakdown. The physical damage or wounding caused by preparation increases respiration plus ethylene production, which leads to increase in other biochemical reactions responsible for changes in color, flavor, texture plus nutritional quality such as vitamin loss. Development of novel approaches for assuring the quality plus safety of fresh-cut produce depends on a better understanding of fresh-cut vegetable plus fruit physiology, including nutrients plus other functional components as affected by storage plus handling. This thus requires integration of quality management techniques like sanitation, color plus texture preservation plus temperature management. This paper reviews the different methods plus techniques used to keep fresh-cut fresh. Keywords: Fresh-cut, horticultural produce, quality 1. INTRODUCTION Fresh-cut products are horticultural products, which are prepared plus handled to maintain their fresh nature while providing convenience to the user. Rodov (2004) defines fresh-cut as ready-to-eat fresh fruits plus vegetables: washed, peeled, cut, packaged… but without thermal treatment (boiling, frying, etc) – see Figure 1. Fresh cut business is increasing because people are becoming busier in view of challenges of moderen day economic realities. During lunch break in a business district of Tokyo, the business men may not have time to peel a mango or an orange. For consumers therefore, fresh-cut is convenient plus saves time. For foodservice operators, fresh-cut saves time, manpower, space plus equipment. The market size of fresh-cut business is estimated at US: $10-12 billion out of $76 billion keseluruhan fresh produce marketing (about 15%) with annual growth of 10-15% in retail market plus 3-5% in foodservice (Rodov, 2004a). One of the trends is to locate the industry near the growing areas. Fresh-cut products or minimally processed horticultural products are prepared plus handled to maintain their fresh nature while providing convenience to the user. The minimally processed ready-to-eat vegetable industry was initially developed to supply restaurants, hotels plus other institutions plus more recently was expanded to include food retailers for home consumption. Whereas most salads plus other vegetables are still prepared at home, the inclusion of minimally processed ready-to-eat vegetables has moved the preparation of these products from the consumer. The increased time plus distance between processing plus consumption may contribute to higher risks of food-borne illness. Although chemical plus physical hazards are of concern; such as the presence of agricultural chemicals plus food additives above the maximum residue limits or the presence of metals plus other injurious particles; the hazards specific to minimally processed ready-to-eat vegetables reside mainly with microbial contaminants (Besana et al., 2004).