The fruit， vegetable and tea industry is an important part of China's modern agricultural industry system and national economy. However， it faces challenges such as high post-harvest losses， low added value of products， and low levels of comprehensive utilization， which restrict the high-quality development of the industry. Quality control during the storage and processing of fruit， vegetable， and tea is key to reducing losses and increasing value. This article reviewed the current state of research on the control of color， aroma， taste， texture， and nutritional quality during the storage and processing of fruit， vegetable， and tea. It identified key scientific issues from three aspects: The biological basis for the quality deterioration during storage， the theoretical basis for quality control by green processing technologies， and the mechanisms for enhancing the bioavailability and health effects of nutrients. The article pointed out new directions， concepts， and trends in multidimensional analysis of quality control mechanisms， integrated innovation in green technologies of storage and processing， and interdisciplinary and intelligent approaches. This article provided an important theoretical basis for research related to quality control during the storage and processing of fruit， vegetable， and tea and for the high-quality development of the industry.