Abstract: Food storage and preservation is a key link in extending shelf life and ensuring food safety and quality. As an emerging physical preservation technology, spatial electric field (SEF) technology features advantages such as non-thermal effect, no chemical residues, minimal interference with the microstructure of food matrices, and wide applicability. It has been proven to exhibit significant food preservation and synergistic preservation effects, and has made remarkable progress in food storage and preservation research in recent years. From the perspective of physical field-organism interaction, this paper systematically sorts out the basic conceptual framework, technical classifications, applications across diverse food categories, and multiple action mechanisms of SEF in food storage and preservation. At the same time, it objectively points out the core limitations of the current application of this technology: the prevention and control system for potential safety risks under high-voltage operating conditions still needs to be improved, the preservation effectiveness of low-voltage electric field is insufficient, the adaptability of a single electric field technology to different types of food varies significantly, and the high cost of core equipment restricts its industrial application. Future research should focus on three key areas: a. Promoting the development of "multi-field synergy" and "electric field-composite preservation" technologies to further improve preservation effectiveness. b. Developing an intelligent control system for dynamic parameters based on food characteristics to enhance technical adaptability. c. Reducing application costs through modular production of core components and modular equipment design. This paper aims to provide a theoretical reference for constructing a SEF food preservation technology system that is suitable for industrial applications, green and efficient.