As consumer demand for high quality food products with fresh， non-additive properties increases， non-thermal food processing technologies are beginning to develop rapidly. High Pressure Homogenization (HPH) is a continuous non-thermal processing technology that ensures food safety while maintaining the organoleptic properties and nutritional value of the food. It is used to modify the texture of liquid foods and to kill micro-organisms through pressure， shear， collision， cavitation and heating， thus extending the shelf life of the food. In order to improve and apply HPH better， a detailed understanding of its mechanism of action and application is required. This paper reviews the research on the use of HPH in the sterilization， enzyme inactivation and color protection of fruit and vegetable juices to provide a theoretical basis for the application of HPH in the fruit and vegetable juice industry.