Abstract: Freezing storage technology is internationally recognized as the most commonly used, safest and most efficient storage and transportation technology. Freezing storage can prolong the storage period by reducing the hydrogen level, inhibiting the growth of microorganisms and reducing the enzyme activity. Fruit and vegetable tissues generally have high water content, and are more likely to form ice crystals than animal tissues during the freezing process, resulting in browning, drip loss, softening and other quality deterioration of fruits and vegetables after freezing and thawing. Frozen storage of fruits and vegetables is not a main storage method compared with other preservation technology by far, but it has a promising development prospect. This paper summarized the research progress of frozen storage of fruits and vegetables from four aspects: freezing technology, quick-freezing technology,dehydrofreezing technology and glassy storage technology.