Scomber japonicus is an important fishery resource in China, with high nutritional value, developed endogenous enzymes in the body, and rich histidine in protein. However, it is prone to deterioration if not treated in time after capture, resulting in low processing availability. In order to solve the problem of quality deterioration of Scomber japonicus after capture and to better meet consumers' demand for high-quality S. japonicus products, domestic and foreign researchers have adopted low-temperature preservation technologies such as partial freezing, controlled freezing-point storage temperature storage, frozen storage, cold seawater and slurry ice, as well as low-temperature preservation auxiliary technologies such as adding preservative, coating preservation, electrolyzed water, applied electric field device, dielectric barrier discharge atmospheric cold plasma and high pressure treatment to control the quality of S. japonicus resources, and have studied the factors causing S. japonicus spoilage. The results showed that although the low-temperature preservation technology could achieve the purpose of controlling the deterioration of quality and extending the shelf life of S. japonicus products to a certain extent, the preservation effect of these technologies alone was not ideal. The addition of low-temperature preservation auxiliary technology could not only effectively extend the shelf life of S. japonicus products, but also maintained the flavor and sensory characteristics of products to a certain extent. However, S. japonicus is still affected by multiple factors such as endogenous enzymes, microorganisms, and oxidation in S. japonicus, which will lead to spoilage. The research shows that it is necessary to fully understand the causes of spoilage in S. japonicus and take targeted preservation measures to curb the occurrence of spoilage. In this paper, the research progress of low-temperature preservation technologies of S. japonicus and their auxiliary technologies are systematically reviewed, and the factors of spoilage of S. japonicus are summarized, providing a reference basis for effective quality control and high value utilization of S. japonicus resources.