Abstract: High voltage electrostatic technology has the advantages of low energy consumption and no influence on food quality. It has gradually become a research hotspot in the field of food storage and preservation. This paper systematically reviewed the mechanism of high voltage electrostatic technology and its application status in meat, fruit, and vegetable preservation. The mechanism of the preservation effect of high voltage electrostatic technology is mainly reviewed in terms of enzyme activity transformation, transmembrane potential, and ice crystal formation, respectively. Its preservation effect is also reviewed regarding reducing respiration intensity, reducing drip loss, and inhibiting microbial growth. And the development trends of high voltage electrostatic technology are also discussed and predicted. This paper aims to provide a reference for applying high voltage electrostatic technology in the food industry.