Abstract: Fresh berry fruits are sour-sweet and tasty, and are rich in vitamins, minerals and other essential nutrients and antioxidants such as polyphenols. Fresh berry fruits have characteristics as thin and juicy, which bring great difficulty for storage and transportation. Hence the preservation of fresh berry fruits had become problem demanding prompt solution for berry fruits industry. As non-toxic and pollution-free technology with simple operation, prestorage temperature shock treatments could satisfy the food safety requirement of people and its cost is low. This paper summarized the effects of preheating treatment methods on the storage characteristics of postharvest berry fruits in two different ways of heat treatment and cold shock treatment. It would provide a theoretical reference for the rational selection of postharvest berry storage in preservation methods.