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High oxygen (21%～100%) is effective in inhibiting anaerobic fermentation, enzymatic discoloration and flavor loss, so it has been a new way of storage. The effects of high oxygen on postharvest physiology, biochemistry, chemical components and quality of fresh fruits and vegetables were reviewed, including respiration, ethylene production, tissue browning, reactive oxygen species metabolism, volatile compounds, nutrients, color, texture and decay. The limitations of research were discussed. It provides a reference for further research on high oxygen.