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The effects of high hydrostatic pressure (HHP) (150~550 MPa, 10 min) on microorganism inactivation and quality of fresh-cut pumpkin were investigated. HHP treatment with 550 MPa and 10 min was sufficient to inactivate total aerobic bacteria, molds and yeasts in fresh-cut pumpkin without significantly influencing the total soluble solid, pH value, drip loss, sucrose total phenols of fresh-cut pumpkin (P>0.05). However, the contents of vitamin C, color parameters, hardness, glucose, fructose and antioxidant activity in HHP-treated fresh-cut pumpkin were significantly decreased . Vitamin C was decreased by 18.9%. Moreover, the kind and contents of the alkenes , aldehydes, phenols and ketones in fresh-cut pumpkin were significantly variable (P<0.05) after HHP treatment, but the aroma quality of fresh-cut pumpkin was better retained. Therefore, it was concluded that the ultra high pressure technology was a very promising technology on fresh-cut pumpkin cold processing.