Broccoli is a kind of respiratory climacteric flower vegetable, which is vulnerable to water loss, wilting and yellowing after harvest. Preservation technology is particularly important for broccoli post-harvest circulation and even for the sustainable development of broccoli industry. Precooling is the primary link in the cold chain logistics for fruits and vegetables, it has a significant impact on the preservation effect of vegetables throughout the entire cold chain process. In order to provide reference for the application of different precooling technologies in the broccoli industry, this paper summarizes the physiological changes of broccoli after different precooling technology treatments, compares and analyzes the advantages and disadvantages of each precooling technology, elaborates on the impact and regulatory mechanism of different precooling technologies on the shelf life, respiratory metabolism, and nutritional quality of broccoli, systematically. From the extensive research results of scholars, it has been found that the advantages and disadvantages of various precooling technologies are very clear. Precooling methods such as water precooling, air precooling, and vacuum precooling have all extended the shelf life of broccoli to a certain extent.