The invention relates to a method for adjusting and controlling running off of microorganisms and juice of unfrozen fresh-cut fruits through pretreatment, and belongs to the technical fields of processing of fruits and vegetables and safety control. According to the method, epsilon-polylysine and ultrasonic waves are in synergistic treatment, kelp carbon quantum dot/chitosan film coating bacterialpretreatment can be combined, and microorganisms on surfaces of fresh-cut fruits can be effectively controlled; and then through infrared-vacuum drying pre-dehydrating, the fresh-cut fruits are quickly frozen to minus 18 DEG C at the temperature of minus 40 DEG C, and then the quick-frozen fresh-cut fruits are stored at the temperature of minus 18 DEG C. By the bacterial pretreatment method, thetotal quantity of the microorganisms can be effectively controlled to be within 10<3> CFU/g, and coliform groups (or escherichia coli) can reach the standard (negative). After frozen fruits obtained through pretreatment adjustment and control are unfrozen, the texture of the fruits can be maintained to the maximum extent, and the hardness value is increased by 13%-17% than that of frozen fruits not be subjected to pretreatment adjustment and control treatment; and besides, the running off rate of the juice of the fruits and the running off of nutrient components of the fruits are reduced, andthe running off rate of the juice of the fruits is reduced by 13%-16% than that of fruits not subjected to pretreatment adjustment and control.