Fruits and vegetables are still alive after harvest, rich in water and nutrients, susceptible to mechanical damage and microbial infection, resulting in reduced quality or even loss of nutritional and commodity value, which are perishable foods. Therefore, it is very important to do a good job in postharvest storage of fruits and vegetables. On the one hand, it can reduce economic losses and waste of resources. On the other hand, it can also eliminate seasonal and regional differences and meet the consumption requirements of consumers in different regions for fruits and vegetables. Hence, the theme of this training is the safety and quality control of perishable food, mainly involving the shelf life, labeling, storage, postharvest management. This course mainly introduces the harvesting, storage and transportation of vegetables, and take potatoes and tomatoes as examples to introduce their storage technology in detail. This training is designed to improve local storage technology and reduce losses of fruit and vegetable during postharvest storage.