The fruit and vegetable cold room is a device for inhibiting the activity of microorganisms and enzymes, prolonging the long-term storage period of fruits and vegetables. Fresh-keeping refrigeration is the main way to keep fresh fruits and vegetables at a low temperature. Fruits and vegetables are stored at temperatures ranging from 0 °C to 15 °C. Cooling storage saves the incidence of pathogens and the rate of fruit decay. It also slows the respiratory metabolism of the fruit, preventing it from rotting and extending the storage period. Modern freezing machinery uses the rapid freezing method to realize the preservation, which greatly improves the quality of preservation and storage of fruits and vegetables.