With the increasing variety of food materials and the changes of climate and environment, the traditional preservation methods can not meet the deeper preservation needs. On May 8, the reporter of science and technology daily learned from Jiangnan University that the scientific research team of Yao Weirong, Professor of the food College of Jiangnan University, has tackled the problem of perishability and deterioration of fresh fruits and vegetables, and successively developed cleaning and disinfection technology (ultrasonic technology, natural plant source cleaning disinfectant), new cold sterilization technology (low-temperature plasma technology, irradiation technology), anti-corrosion and fresh-keeping agent, active packaging film, etc, It has been fully applied in domestic fruit and vegetable bases and storage and transportation industry. According to Chen Wei, academician of the Chinese Academy of engineering and President of Jiangnan University, people's food needs are increasingly diversified. The application of modern technology to solve the problem of fresh fruit and vegetable storage will play an important role in ensuring market supply and promoting rural revitalization. Yao Weirong introduced that leafy vegetables are easy to rot, mainly due to high water content, vigorous physiological activities after picking, high pollution of primitive microorganisms and high requirements for storage conditions. Therefore, relevant preservation measures must be taken to adjust the storage conditions such as temperature, air humidity and gas atmosphere. In order to prevent fresh vegetables from rotting and deteriorating, most of them choose cold storage. In recent years, although there are more and more quick-frozen vegetables, this method usually carries out blanching pretreatment first. This process and thawing before eating are easy to cause the loss of minerals and vitamins. Chen Wei introduced that the food consumption structure of urban and rural residents in China was initially dominated by coarse grain consumption. Now, it is rapidly transforming to the diet structure of livestock products such as vegetables, fruits, meat, milk and eggs, aquatic products and processed food. This change makes people eat safer, healthier and nutritionally balanced. At present, the most effective vegetable storage methods in the world are mainly controlled atmosphere preservation and irradiation preservation, which can inhibit the growth of microorganisms or vegetable tissues by improving the composition of ambient gas and using irradiation, and have the effect of killing insects and sterilization. "Our team has carried out comprehensive and systematic research and development. The new technical achievements have effectively extended the shelf life of fruits and vegetables by reducing the original pollution of spoilage bacteria in vegetables, preventing the rapid propagation of spoilage bacteria, dynamically adjusting the gas atmosphere in the packaging microenvironment and other different ways." Yao Weirong said. The reporter learned that in January this year, the "magnetic field preservation technology" jointly developed by Jiangnan University and TCL passed the project technology appraisal meeting organized and presided over by China Light Industry Federation. This indicates that China has broken the foreign monopoly of molecular preservation technology and stepped from technology catching up to technology leading. According to relevant experts, molecular fresh-keeping technology is to use magnetic field induction to realize unrestricted micro vector fresh-keeping, so as to achieve the 6D fresh-keeping effect of moistening, nourishing, beautifying, purifying, living and fresh food materials. This is because water molecules, organic compounds and biological macromolecules are diamagnetic materials, so they will induce the external magnetic field. At present, this latest technological achievement of industry education integration with multiple effects of water locking, oxidation resistance and bacteriostasis has been applied in China. According to Yao Weirong, these technologies can basically solve the problem of fresh fruit storage. But technology alone can't pay attention to application and storage. At present, it is still difficult for some agricultural production bases and storage and transportation enterprises to package and store all kinds of vegetables. In order to reduce costs, transportation and storage often enter the transportation and storage process by extensive and simple binding. There is no independent packaging at all, resulting in poor protection of vegetables. Especially for all kinds of vegetables transported in large quantities, vegetables will squeeze each other, causing man-made mechanical damage, which speeds up the decay of fruits and vegetables, resulting in serious waste. Chen Wei believes that there are still some problems to be solved in promoting the high-quality and differentiated development of agricultural products and food industry in China. Among them, how to ensure the effective market supply of meat, vegetables, fruits, aquatic products and other foods also needs to make efforts from the technical side and supply side to open up the "last kilometer" from farmland to dining table, so that the latest scientific and technological achievements can be widely used, so as to further meet the needs of consumers for food diversification, refinement, nutrition and ecology. (outlook new era)