To investigate the effects of environmental factors on the quality fidelity of fruit and vegetable gel materials (pumpkin, banana, spinach) before 3D printing processing, changes in quality parameters (including colorimetric values, moisture content, total chlorophyll/carotenoids, vitamin C, total phenolic content, flavonoid content, and ABTS radical scavenging rate) of the gels were quantified under varying environmental conditions (room temperature, low temperature, high humidity, low oxygen). These parameters were then comprehensively evaluated using principal component analysis and a quality-fidelity calculation model. The deterioration of the three fruit and vegetable gels was effectively inhibited when stored under coordinated control of multiple environmental factors (low temperature+high humidity+low oxygen). During storage, retention rates of bioactive components exceeded 60%, color differences were significantly reduced (P<0.05), and the highest composite scores were achieved. Under the coordinated control of multiple environmental factors, the quality fidelity of pumpkin, banana, and spinach was effectively maintained after four days of storage, reaching 72.23%, 64.83%, and 68.35%, respectively, which were more than two-fold higher than those of the control group (32.72%, 24.27%, and 33.22%). In conclusion, the quality fidelity of fruit and vegetable gels can be successfully improved through coordinated control of multiple environmental factors (low temperature+high humidity+low oxygen). This study provides a theoretical basis for the storage and preservation technology of raw materials for fruit and vegetable gels.