This study introduced a kind of fresh preserving device with three key functions: vacuum pre-cooling

hypobaric storage and controlled freezing-point vacuum drying

and its working principle. The vacuum system

refrigeration system

humidifying and ventilation system of this device were described

and the construction of control system and working process were also introduced in detail. The experiments of vacuum pre-cooling and hypobaric storage had done with cabbages. The experimental results show that the decreasing internal pressure in cabin could result in the process of vacuum pre-cooling divided into three phases: gradual decrease

rapid decrease and constant in temperature . The unique technical feature and advantage of the device were analyzed with the experiment data such as 3.34% water loss rate of cabbage

and it can be seen that the cold chain logistics cycle of both pre-cooling and storage were shorted

the fruits and vegetables mechanical damage were reduced with the device

which shows the economic potential in the real application.