The work aims to summarize the promising package and preservation technologies that enhance the preservability regarding the extra obstacles of preservation of pickled mustard tuber in ready-to-eat package compared to that packaged in jar. The color change, crispness loss, rotting, bag ballooning, nutrient loss and other problems as well as the effective means used to improve the storability of pickled mustard tuber in package were discussed. The packaging technology and preservative applied in bagged pickled mustard tuber were summarized. Pasteurization integrated with vacuum or modified atmosphere packaging technologies could be used to effectively inhibit the microorganism proliferation. Reasonable packaging materials could be selected to control the appearance change of pickled mustard tuber. These packaging technologies and processes had their respective features. A variety of preservatives in the bagged pickled mustard tuber had functions of anti-microorganism, texture improvement, color shift controlling and so on, including sodium benzoate which was widely received by the industry and promising natural preservative rarely successfully applied. Moreover, the current situations, such as the lack of promotion of new preservative, were pointed out. Additionally, the outlook of preservation technologies was also reviewed. The storability of the bagged pickled mustard tuber is improved by advancing the packaging technology and adding preservative, which is widely applied in the industrial production. However, further investigation and optimization of these technologies should be achieved in the future.