Abstract Low temperature preservation is a widely used postharvest preservation technology for fruits and vegetables. Glycine betaine (GB) is considered as a natural, green and safe preservative for fruits and vegetables as a non-toxic small-molecule osmotic regulator. And from the perspective of chemistry, the synthesis of GB and its mechanism of alleviating cold damage of fruits and vegetables by stabilizing protein structure were introduced. The chemical knowledge of cold damage of fruits and vegetables was revealed, so that students could feel that chemistry is closely related to life.
