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The characteristics of taste, flavor, and nutrition; safety during postharvest; and the minimal use of processing, fresh-cutting, and fermentation. Increasing demand has sparked interest in preserving quality, enhancing safety, and extending shelf life. However, fruits and vegetables are prone to tissue damage, wound respiration, water loss, transpiration, ethylene production, enzymatic browning, tissue softening, and secondary metabolite production during storage, transportation, and sale along the supply chain. Therefore, there is an urgent demand for new preservation technologies that can maintain the quality of fruits and vegetables. This reprint reviews some preservation technologies, such as physical preservation, chemical preservation, and preharvest treatment, that have the potential to improve the quality and safety of fruits and vegetables. It promotes more in-depth communication among professional and technical personnel in the field of horticultural postharvest preservation technology, thereby improving postharvest quality, ensuring product safety, and serving the healthy development of the horticultural industry.

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eng

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