The work aims to review the application and research progress of vegetable preservation technologies in China and abroad, so as to provide a theoretical basis for subsequent research. The physiological changes of vegetables after harvesting and the main factors affecting the storage quality of vegetables were described, and the vegetable preservation technologies in China and abroad were reviewed through physical, chemical and biological aspects. The suitable preservation technologies selected for various vegetables could extend the storage period of vegetables to a certain extent and contribute to the development of Chinese agricultural product economy. The application of a single preservation technology has limited effect on extending the storage period of vegetables, and the integrated application of preservation technologies is the development direction of future vegetable research.