Vegetables and fruits are fresh foods and perishable after harvesting. In order to extend the preservation period, researchers from various countries have invented a variety of preservation technologies. The following are introduced:

Fresh-keeping cartons This is a new cartons developed by the Japan Food Distribution System Association in recent years. The researchers used a "Ristoval" as an additive to pulp. Because of this kind of stone powder, it has a unique adsorption effect on various gases, and the weight of fresh fruits and vegetables will not be reduced. All merchants love to use it, and it is even more unique to carry out long-distance storage.

Edible fruit and vegetable preservatives This is an edible preservative for fruits and vegetables developed by a food association in the United Kingdom. It is a "translucent emulsion" formulated with sucrose, starch, fatty acids and polyesters. Can be painted, but also impregnated covered in watermelon, tomatoes, sweet peppers, eggplants, cucumbers, apples, bananas and other surfaces, the period of up to 200 days. This is because this kind of preservative forms a layer of “sealing film” on the surface of fruits and vegetables to completely prevent oxygen from entering the interior of fruits and vegetables, so as to achieve the purpose of prolonging the ripening process of fruits and vegetables and enhancing the freshness preservation effect.

The new film preservation is a kind of disposable moisture-absorbing and fresh-keeping plastic packaging film developed by Japan. It is composed of two translucent nylon films with strong water permeability, and is filled with natural plastic between the films. The sugar syrup with high osmotic pressure slowly absorbs the water leaching from the surface of vegetables and fruits to achieve freshness preservation.

Pressurized and fresh-keeping is a method successfully developed in Japan. It uses pressure to make foods. After pressure-sterilizing vegetables, it can prolong fresh-keeping time and improve fresh taste. However, under pressure, acid cannot work, so it is in a good condition. It is ideal to preserve pickles and fruits.

Ceramic Fresh-keeping Bag This is a kind of vegetable and fruit fresh-keeping bag with far-infrared effect developed by a company in Japan. It mainly coats the inner layer of the bag with a thin layer of ceramic material, and the infrared rays released from the ceramic can be used in fruits and vegetables. There is a strong "resonance" movement in the water content, which promotes preservation of fruits and vegetables.