The invention belongs to the technical field of fresh-keeping, and particularly relates to a fresh-keeping method for picked fruits and vegetables. According to the method, the picked fruits and vegetables are sequentially subjected to cold shock treatment and packaging treatment, and the gas environment in the package can be changed, so that the consumption of nutrient substances caused by respiration is reduced, the loss of water is reduced, the hardness of the picked fruits and vegetables is maintained, the increase of the weight loss rate is slowed down, and the oxygenolysis of chlorophyll is delayed, and the original color of the picked fruits and vegetables is maintained to a great extent; the fruit and vegetable fresh-keeping agent is capable of delaying yellowing of fruits and vegetables, inhibiting physiological metabolic activities of the picked fruits and vegetables, delaying consumption of soluble solids of the fruits and vegetables, inhibiting membrane lipid peroxidation, reducing accumulation of malonaldehyde and inhibiting concentration change of volatile organic compounds, has a synergistic effect on physicochemical, nutrition and flavor quality of the picked fruits and vegetables, and improves the fresh-keeping effect of the picked fruits and vegetables.