Freezing is one of the convenient ways for the long-term preservation of fruits. However， the ice crystals produced in the freezing process tend to damage the cell structure， resulting in the loss of juice during thawing. Thus， the quality of fruits after thawing is seriously affected. Three methods could be used to optimize the quality of frozen fruits: Using osmotic dehydration， increasing the freezing rate， optimizing the thawing process. In this study， the new techniques used in fruit freezing and thawing were summarized， such as the osmotic dehydration protection， high-pressure， ultrasound， pulse electric field， microwave and magnetic field. The principles， applications， advantages and disadvantages were compared. This article provided new ideas for the development of fruit freezing and thawing.