Green vegetables refer to a group of vegetables that are green in appearance because of their high chlorophyll content. Due to the combined action of enzymes and microorganisms can cause vegetable chlorosis， sensory deterioration， and even decay， resulting in a lot of waste， it is of great importance to study the preservation and green protection technique for postharvest storage of vegetables. In this paper， the mechanisms of chlorosis and decay of green vegetables， the effects of non-thermal physical， chemical， biological and their combination on the quality of vegetables are reviewed. The problems of these technologies are expounded， and the research prospects are prospected.