ABSTRACT With the increasing demand for food quality and safety, the innovative development of food preservation technologies is crucial. Spatial electric field combined with low‐temperature storage technology has become a research hotpot in the field of food preservation due to its unique mechanism and significant preservation effect. This paper systematically reviews the research progress of food preservation technology using spatial electric field combined with low‐temperature storage. Firstly, it introduces the definition, classification, and characteristics of spatial electric fields and deeply analyzes the preservation mechanisms of this technology in inhibiting microbial growth, regulating enzyme activity, managing moisture and ice crystals, and retaining antioxidants. Subsequently, it summarizes the achievements in the application of this technology in fruits and vegetables, aquatic products, livestock and poultry products domestically and abroad. Meanwhile, it discusses the development trends of technology integration and equipment intelligence, as well as the main challenges in large‐scale application costs, electric field uniformity control, and long‐term food safety verification. Studies have shown that spatial electric field combined with low‐temperature storage technology exhibits good application potential in food preservation, but further research is still needed in technology optimization and mechanism exploration.
Kan et al. (2026) studied this question.