In recent years, the United States and Japan have used such new and advanced technologies and emerging materials and equipment for fruit storage and preservation. For example, there is an ingenious way: the low-pressure fresh-keeping method. This method uses a vacuum pump to store most of the storage room or warehouse The air is pumped away and controlled at a low pressure of 750 kPa or below (preferably 75-150 kPa). Adjust the relative humidity to about 90% with a humidifier. Because of the low pressure environment, the catalytic process of fruit is maintained at the lowest level, which is conducive to the long-term storage of fresh fruits. Generally, the loss rate of stored fruits is only 3% -5% in 200 days, which is the highest volume of international storage and transportation Method used when fruit.