鲜切苹果具有新鲜、安全、方便、营养等特点，深受消费者喜爱。但切分过程造成的机械损伤会破坏苹果的组织结构，极易引起切片褐变、软化、腐烂等问题。化学处理，因其操作简单、成本低廉、保鲜效果好，在鲜切苹果贮藏保鲜中应用广泛。该文综述了新型杀(抑)菌剂、钙盐溶液处理、褐变抑制剂、涂膜处理及化学方法和物理技术结合处理在提高鲜切苹果贮藏品质方面的研究进展，分析了这些处理在抑制酶促褐变、强化切片硬度、抑制微生物生长繁殖、保持和提高鲜切苹果品质方面的可能机理。随着保鲜技术的应用和发展，鲜切苹果的贮藏品质将得到保障。

Fresh-cut apples are become very popular in recently years due to its freshness, safe, nutrition and convenience. However, some problems such as browning, softening and decay may occur during their storage due to mechanical damages during cutting apples. Chemical treatments are widely used on fresh-keeping of fresh-cut apples because of its convenient operation and low cost. This paper reviewed applications of some chemical treatments on keeping the quality of fresh-cut apples, such as novel fungicides, calcium treatments, browning inhibitors, edible coatings and chemical and physical combined treatment. Probable mechanisms of inhibiting browning, enhancing slice hardness and controlling the growth and reproduction of microorganism were also analyzed and discussed. The quality of fresh-cut apples can be well kept by these techniques during storage.