This course provides a systematic introduction to postharvest preservation technologies for common fruits and vegetables, addressing key postharvest challenges such as water loss, decay, browning, senescence and flavor deterioration. The course is organized into two modules. The first module introduces four major categories of widely used postharvest preservation technologies, including low-temperature preservation, controlled atmosphere (CA) preservation, chemical preservation, and other complementary technologies. The second module presents practical, commodity-specific preservation protocols for common fruits and vegetables, covering pre-treatment, optimal temperature and humidity conditions, gas regulation and disease control. This course provides growers, cold chain operators and warehouse managers with practical techniques to reduce postharvest losses, maintain product quality, and extend the shelf life of fresh produce.