Abstract: As a plant hormone that accelerates the ripening of fruits and vegetables, ethylene can not only improve the flavor and quality of products, but also accelerate the ripening and decay. Therefore, reasonable and effective control of ethylene content during the storage and transportation of fruits and vegetables is of great significance to prolong the shelf life and keep freshness of fruits and vegetables. Therefore, this paper reviewed the studies of ethylene remover in preserving fruit and vegetable, and analyzed the research progress of different ethylene remover in terms of physical,chemical methods and biosynthesis inhibitors.