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First, the traditional storage and preservation technology: 1. The original storage preservation. The original storage has three ways: heaping, sulking and cellaring. 2. Cold storage. Refrigeration is the main method and foundation for modern storage of fruits and vegetables. 3. Atmosphere storage and preservation. Air-conditioned storage has been widely promoted in all countries of the world. It is one of the most advanced and widely used fruit and vegetable preservation technologies. Second, modern technology of fresh fruit and vegetable research: 1. Pressure storage and preservation. Pressure storage includes decompression storage and pressurization storage. 2. New anti-staling agent. 1 edible preservatives. 2Vc compound preservation. 3 chitinous. In addition, there are fresh snow, Sunbur preservatives, complex hydrazine salts, special preservation solution and hydrocarbon mixtures. In the development of new drugs, China began to use high-efficiency and low-toxicity preservatives in the storage of fruits and vegetables to prevent microorganism-induced rot and physiological diseases. 3. Radiation storage preservation. 4. Keep fresh fruits and vegetables under electrostatic field. This is a novel preservation method. Recently, due to the application of microwave energy technology, in the field of fruit and vegetable preservation, energy, high-efficiency, and high-quality processing of the processed objects can be performed using weak energy, such as electromagnetic waves, electromagnetic fields, and pressure fields. 5. Ozone and negative oxygen ion gas preservation method. Ozone has a strong bactericidal and antiseptic function, and it can completely kill bacteria and viruses. It is particularly effective against Escherichia coli and erythraea. Low-level ozone can inhibit the biological action of mold. 6. Biotechnology preservation. 1 The application of biological control in the preservation of fruits and vegetables. Biological control is the use of biological methods to reduce or prevent post-harvest losses of fruits and vegetables. There are usually four strategies to reduce pathogenic microorganisms, prevent or eliminate field infections, inactivate passive infestation, and suppress the occurrence and spread of diseases. 2 Use genetics for preservation. Through the operation of genetic genes from the internal control of fruit and vegetables after maturation; the use of DNA reorganization and manipulation techniques to modify genetic information; or use anti-DNA technology to inhibit the expression of mature genes, genetic improvement, so as to delay the maturity of fruits and vegetables decline, extend The purpose of the storage period. Third, there are problems and development trends in the storage and preservation technology of fruits and vegetables: Existing problems are mainly lack of reliable maturity indicators when harvesting; poor production and processing during storage and transportation cause mechanical damage; improper temperature and humidity control during storage; Inappropriate disease control; lack of grading standards and so on. In the past, the traditional fruit preservation technology has been unable to meet the needs of modern people for fruits and vegetables. Chemical bactericide has always been the main treatment method to control diseases in fruits and vegetables. However, based on the factors such as environmental and health factors, its application in the preservation of fruits and vegetables is increasingly questioned by the need to further research on the safety of radiant storage for fruits and vegetables. If it is toxic, carcinogenic, teratogenic and mutagenic, the disease and nutritional problems of the irradiation of fruits and vegetables are still in the research stage. In the future, the post-harvest biological research of fruits and vegetables is to elucidate the mechanism of maturation and decline of fruits and vegetables from cells and molecules, thereby guiding the research and development of new effective post-harvest storage and preservation technologies.