The preservation of fresh fruits and vegetables is the fundamental way to reduce the loss of fruits and vegetables and increase economic efficiency. However, at present, the storage of fruits and vegetables in China uses low-temperature storage methods, which have high costs, large investment, and are difficult to popularize. This article describes a kind of preservation technology of fresh fruits and vegetables stored at room temperature, without equipment investment, low cost, easy operation, long preservation period, SMEs and individual farmers can implement the application. The choice of raw materials should be based on the fruit and vegetable products that have just been picked without deterioration or deterioration. After picking, wash the dirt and pesticide residue on the epidermis with clean water. Sterilization treatment of fruits and vegetables in the process of growth by surface soil, air microbes, there will be a large number of harmful bacteria on the surface of fruits and vegetables, in the storage process will be a large number of reproduction, promote the deterioration of fruits and vegetables, so in the preservation of fruits and vegetables, the first sterilization should be deal with. However, it is worth noting that most of the bactericides currently sold on the market are toxic and the residues are harmful to the human body. This technology uses a non-toxic, safe and highly effective fungicide, peroxyacid, and the method of operation is to wash the bactericide. The fruits and vegetables are immersed in a 0.2%-0.3% peroxy acid bactericidal aqueous solution and soaked for about 1 minute (the soaking time will cause the fruits and vegetables to fade). After removal, rinse with cold water or clean tap water to remove the sterilizing liquid from the appearance of fruits and vegetables. Place in a cool, ventilated place to drain the surface moisture. Preservation agent selection In the storage process, fruits and vegetables will emit ethylene or carbon dioxide gas. These gases are the root cause of physiological changes in fruits and vegetables, ripening of fruits and vegetables, aging, and decay. In order to eliminate the impact of ethylene and carbon dioxide gas released from fruits and vegetables on fruits and vegetables, the currently used preservatives are mainly two types, ie, the adsorption type represented by activated carbon and the oxidative decomposition type represented by potassium permanganate. Although the former has a high removal rate, it loses its capacity after adsorption saturation, and it even has the danger of desorption. The latter has the disadvantages of slow removal speed and imperceptible preservation effect. This technology selects “Hongshi No. 1†fruit and vegetable preservative with functions of adsorption, oxidation, and water resistance, which completely overcomes the above shortcomings, has a good preservation effect and a long period, and is widely applicable to the preservation and storage of various fruit and vegetable products. Preservation agent usage method: 1 Put the powdery preservative into a breathable cloth bag. The amount of each bag is 10 grams and it is sealed for use. 2 Take 3kg of sterilized fruits or vegetables, and put them together with a bag of preservatives into a plastic bag with good gas barrier properties, and seal it in a solid manner (the effect of vacuum sealing will be better). Put it in a cool house or cellar. Can be stored fresh, fresh-keeping period of up to 3 months. China Agricultural Network Editor