(1) simple storage and preservation simple storage methods include burial, heap storage, kiln storage and ventilated storage, etc. This method is to make use of the local climate conditions, create a suitable temperature and humidity environment for fruits and vegetables and use the heat preservation function of soil to achieve the preservation of fruits and vegetables. Regular ventilation is required. The technology can be used to preserve apples, pears, grapes and other fruits and vegetables. Regular ventilation, ozone can be used to reduce the bacteria and viruses.

　　(2) refrigerated preservation refrigeration is one of the main forms of modern fruit and vegetable storage. It adopts a lower temperature than the freezing point of fruit and vegetable tissue to realize the preservation of fruit and vegetable. It can be stored on the anniversary of the higher temperature season to ensure the annual supply of fruit. Low temperature refrigeration can reduce the respiratory metabolism of fruits and vegetables, the incidence of pathogenic bacteria and the rotting rate of fruits. However, in refrigeration, the improper low temperature will affect the storage life, loss of goods and edible value. The key to prevent cold damage and freezing damage is to control the temperature strictly according to the habits of different fruits and vegetables. Some fruits and vegetables, such as pear, need to be cooled gradually during refrigeration to reduce or avoid cold damage. In addition, pre-cooling treatment, heating treatment and chemical treatment before storage of fruits and vegetables can reduce the cold damage.

　　In recent years, the new development of cold storage technology is mainly manifested in the construction of cold storage, loading and unloading equipment, automatic cold storage. Computer technology has begun to be applied in automatic cold storage, at present in Japan, Italy and other developed countries have 10 world-class automatic cold storage.

　　(3) control freezing point storage and preservation the new method of food preservation under freezing point humidity is called control freezing point storage. The fruits and vegetables preserved by this method are as fresh as before, no bacterial spoilage or deterioration is found, and there is little reproduction of harmful microorganisms. The technology is already in use in Japan.