With the global promotion of healthy diet, people's demand for freshness of food has risen, so extending the shelf life of food has become a hot topic now. Electrostatic field is widely concerned because it has the advantages of simple equipment, low cost, low maintenance, low energy consumption, one investment can be used for a long time, flexible operation, no drug pollution, no secondary pollution to the environment, and can better retain the original quality and flavor of food. As a non-thermal physical preservation technology, electrostatic field preservation can produce ozone and electric ions to kill bacteria inside and outside the food and reduce the enzyme activity, so as to play the effect of preservation. In this paper, based on the introduction of the working principle and mechanism of action of electrostatic field processing technology, the research progress of the application of this technology in different perishable food sterilization and preservation is described, and the limitations of electrostatic field technology are proposed, in order to provide a theoretical basis for the processing application of electrostatic field in perishable food and to provide guidance for the industrial production of electrostatic field.