<p>Oxidation reactions arising from the interaction of food and oxygen are a leading cause of spoilage and discoloration. Although existing antioxidant methods can help delay oxidation, they typically provide only a single-use solution and do not allow for active control of oxygen partial pressure. In this study, we propose an innovative approach to food preservation by developing an electrochemical system to dynamically regulate oxygen partial pressure. A hydrogen electrochemical cell was used to precisely adjust oxygen concentrations within a sealed chamber, targeting various levels as needed. By leveraging a diffusion equation to correlate current with oxygen partial pressure, we achieved accurate and responsive control of the internal atmosphere. Experimental evaluations, including oxygen concentration protocols and food quality assessments, validated the efficacy of this system. Notably, bananas stored under low-oxygen conditions showed significantly delayed ripening and reduced deterioration compared to those stored in ambient air. These findings underscore the potential for scalable and sustainable applications of electrochemical oxygen management in food storage, addressing critical gaps in existing preservation strategies.</p>