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The basic principle of anaerobic storage using biogas is as follows: under sealed conditions, taking advantage of the high levels of methane and carbon dioxide, low oxygen content, and non-toxic nature of methane in biogas, the gas composition in the storage environment is adjusted to create a state of partial oxygen deficiency. This helps to control the respiration rate of grains, fruits, and vegetables, reducing material loss during storage and thereby achieving safe storage conditions. The location for storing fruits should be a place that is sheltered from winds, clean, has relatively stable temperatures, and experiences little variation in temperature between day and night. The storage methods that utilize biogas for fruit storage typically include four types: container-based, film-covered, earthen pit, and storage room. Although earth cellars and storage rooms require significant investment in construction and high standards for sealing technology, they offer large storage capacity, a long service life, and are less affected by external factors, making them suitable for use by communities and professional growers for long-term storage. The storage cellar can be calculated based on a ratio of 1.5 cubic meters of biogas per 1 cubic meter of volume. Operation and control ① Fruiting: Place the selected fruits into plastic baskets, cardboard boxes, or polyethylene bags for storage indoors ； After stacking the fruits, close the door and seal the gaps around it with tape or other sealing materials. ②Charging with biogas: A fixed amount of biogas is introduced into the storage chamber daily, at a rate of 0.06 cubic meters of biogas per cubic meter of volume. After about 10 days, the amount of biogas added per cubic meter per day should be gradually increased to 0.14 cubic meters. ③Temperature and humidity control: The temperature should be maintained between 3 and 10°C, while the humidity can be kept at around 94%. For daily management, within 2 months after storing the fruits, turn them over every 10 days, remove any rotten or damaged fruits, and ensure proper ventilation ； In the future, turn it over every two weeks and ventilate the space for half a day. During cold seasons, it is advisable to ventilate at noon, while in hot seasons it is better to do so at night. While ventilating, disinfect the storage area using 2% lime water ； When the temperature is below 0°C, it is important to keep the fruit warm to prevent frost damage.