This video course covers two core modules on postharvest quality deterioration and preservation technologies for fruits and vegetables. The first module systematically analyzes three major deterioration mechanisms: respiration-driven spoilage, enzymatic discoloration, and wilting caused by moisture loss, explaining respiration types, climacteric behavior, browning reaction conditions, and factors influencing water loss with corresponding control principles. The second module introduces full-chain loss-reduction and preservation technologies across harvesting, grading, precooling, packaging and storage. It elaborates standardized manual and mechanical harvesting operations, multiple grading approaches, two major precooling methods, the selection of functional packaging materials, and the precise regulation of storage temperature, humidity, oxygen, carbon dioxide, and ethylene, including the application of the 1-MCP ethylene inhibitor. By integrating plant physiology with practical cold-chain operation standards, this course equips agricultural practitioners, warehouse managers and technicians with systematic methods to slow produce senescence, reduce postharvest losses, and extend shelf life.