Cold storage for preservation inhibits the activity of microorganisms and enzymes, extending the storage life of fruits and vegetables. Cold storage technology is the primary method for low-temperature preservation of modern fruits and vegetables. The preservation temperature range for fruits and vegetables is 0℃ to 15℃, and preservation storage can reduce the incidence of pathogens and the rate of fruit rot. It can also slow down the respiratory metabolic process of fruit products, thereby preventing spoilage and extending the storage period, significantly improving the quality of preserved fruits and vegetables. Cold storage is a great helper for preserving and maintaining the quality of agricultural products, and the country strongly promotes the construction of safe, non-polluting, and environmentally friendly green agricultural product cold storage.