Consumers demand foods which are fresh and with high nutrition and sensory quality. Therefore, processing produces minimally is necessary. In recent years, the food industry has shown increased interest in nonthermal preservation technologies. High pressure processing (HPP) is an alternative mild-technology which has become widely used to inactivate microorganisms and certain enzymes, retain the food original nutrients, and preserve the organoleptic characteristics of the produces. Moreover, HPP can induce conformational and functional changes of macromolecules which in turn can improve nutrient properties of food. Its application to the food industry has become increasingly widespread. At present, the application of HPP to crop produces processing obtained increasing attentions. Literature information on HPP application to crop produces processing was analyzed, including starch modification, protein modification, extraction, reduction of allergen, and storage extension (mold inactivation and viability prohibition). Meanwhile, the significance and prospects of HPP application to crop produces processing were discussed to guide its future development.