In the Japanese market, the preservation of fresh products such as food, fruits and vegetables, and flowers has become a key factor in the survival of merchants in the competition. Japanese consumers believe that the freshness of goods, together with deliciousness, beauty and safety, constitute an important part of added value. In recent years, new fresh-keeping technologies such as aquatic products, fruits and vegetables, and flowers have emerged in the fresh food market in Japan. First, acupuncture anesthesia live fish in Japan's Oita Prefecture, aquaculture companies "fish planning" company has developed acupuncture anesthesia live fish transport technology. Japanese people admire fresh fish. Under the existing transportation technology, it is more difficult to transport live fish. Inspired by the anesthetic technique of acupuncturing the human body on the acupuncture point in China, the company has explored and found that the same can be done for live fish. When acupuncture is applied to certain parts of the fish, the fish that had originally leaped will immediately pass out, but as long as enough seawater and oxygen are ensured, the fish's life can continue for a period of time. This technique is called "fast-sleeping live fish" technology. After the fish enters anesthesia, it can be packed and transported. However, due to the fact that the fish is still alive, an oxygen delivery device is required inside the packing box and a proper amount of seawater is guaranteed. Most of the fish that circulate on the Japanese market are fresh fish, but since the fish is dead, the vital function disappears, and its freshness will gradually decrease with time. Live fish anesthesia can keep fish fresh longer. Because of this technology, special packaging and rental of special vehicles are required, and after adding seawater, the weight is increased and the freight rate is increased. Currently, the ability to order fast-lived fish is limited to high-grade restaurants. Second, the low-temperature fresh-cut vegetables Tokyo Sala Club using low-temperature refrigeration technology, the freshness of fresh cut vegetables from the current one or two days more than doubled. The key to this technology is that vegetables are immediately brought into the low-temperature environment after they are harvested from their production areas, and vegetables are frozen at all stages of processing and sales. Due to the fact that vegetables do not come into contact with the outside air after leaving the field, they can not be discolored or tasteless for at least 4 days of preservation. At present, the Japanese market for fresh-cut vegetables only has a scale of 10 billion yen, while the United States has reached 300 billion U.S. dollars, and the United Kingdom also has 80 billion U.S. dollars. The Japanese market will also make significant progress in the next 5 to 10 years. According to the statistics of the Japan Refrigerated Storage Association, the capacity of refrigeration equipment in the country reached 33.39 million cubic meters in 1999, an increase of 12% in five years. Third, tofu 60th preservation technology Tofu is a food that Japanese people often eat, but the preservation period is extremely short. Tokyo Asahi Food Industry Co., Ltd. adopts strict sterilized management to produce "longevity tofu" that can be stored for 60 days. The tofu produced by the company enters the aseptic environment from the soymilk stage, and operations such as filling and solidification are performed in an aseptic room, which greatly reduces the possibility of tofu exposure to spoilage bacteria and extends the shelf life. For this purpose, the company Invested 300 million yen to purchase special production equipment. The "longevity tofu" produced using conventional techniques must be packaged in cartons or hoses that are easy to sterilize. With this new technology, the tofu can still be packaged in ordinary plastic boxes, thereby greatly reducing costs. Therefore, the price of this tofu is the same as that of ordinary tofu, and the market competitiveness is greatly improved. The company plans to increase its customer base from the current 4,000 companies to 700 more during the year, with a sales plan of 300 million yen for the first year.