Fresh-cut processing induces mechanical damage on produce, mainly during cutting procedures. This review discusses the biochemical, physiological and morphological responses of the freshcut products as a result of processing. In addition, strategies to limit the effect of wounding stress before, during and after the cutting process are discussed. The described approaches can be a valid contribution to the current fresh-cut industry to produce quality fresh-cut products by implementing the optimal technologies, including heat treatment, ethylene inhibition, atmosphere modification and blade sharpening, during cutting operations in order to minimize the effects of mechanical damage.