After a bountiful harvest of vegetables and fruits, they rely on the consumption of nutrients in the body for respiration, and their respiration rate directly affects their freshness. Therefore, by controlling factors such as temperature, humidity, oxygen, carbon dioxide, and ethylene content in the storage environment, the respiration of vegetables and fruits can be controlled, alleviating basal metabolism, reducing decay and pests and diseases, reducing water loss, and maximizing the freshness and commercialization of vegetable and fruit products, increasing storage and sales storage periods.