First, in addition to storage of ethylene: The fruit is placed in a sealed container, which is filled with several blocks of bricks impregnated with potassium permanganate solution. The ethylene released from the fruit will be absorbed by the bricks and tiles, thereby delaying the arrival of the peak period of fruit respiration and achieving the purpose of preservation. Generally, it can be kept fresh for 15-20 days. Second, the low-temperature storage: the fruit in the refrigerator, freezer, cold storage, cellars and other low temperature around 5 °C storage. Low temperature can inhibit the respiration of fruits and the synthesis of ethylene, thus delaying the arrival of the peak of breath and achieving the purpose of preservation. Third, atmospheric storage: the storage of fruit in the warehouse, container oxygen content in the regulation of 2% -3%, or to adjust the carbon dioxide content in more than 5%, and with low-temperature measures. Because carbon dioxide can inhibit the role of ethylene, it can keep fresh.