The purpose of the present invention is to provide a preservation method for fresh foods and a fresh food storage system, which enable extended bulk preservation and systematic shipping of fresh foods of vegetable origin in such a way as to preserve freshness and improve flavor. This preservation method for fresh foods is characterized in that a fresh food is continuously cooled in a cooling chamber in such a way that the product temperature of the fresh food reaches a prescribed supercooled temperature lower than the freezing point of the fresh food, and prior to a product quality deterioration onset time at which the cells of the fresh food are predicted to rupture, the product temperature is raised to the freezing point or above.
