The invention relates to a method for improving the fruit and vegetable efficiency and quality through treatment of combining carbon dioxide and ultrasonic waves, and belongs to the technical categories of freezing processing in the technical field of fruit and vegetable processing. Fresh fruits and vegetables serve as main materials, and the following steps of cleaning, cutting, enzyme killing, draining, pressurized carbon dioxide treatment and ultrasonic assisted freezing of fruit and vegetable materials are sequentially conducted. By means of the combined effects of the carbon dioxide and the ultrasonic waves on the fruit and vegetable materials, the freezing time of the fruit and vegetable materials is reduced to the maximum extent, and therefore the sizes of ice crystals inside the fruit and vegetable materials are reduced; after frozen products which are obtained through the method are unfrozen, on one hand, textures and original forms of the products are maintained to the maximum extent; on the other hand, the juice loss rate and the loss of nutritional components of the products are reduced. Compared with normal quick-freezing, the freezing time of the fruits and the vegetables which are treated by combining the carbon dioxide and the ultrasonic waves is shortened by 15%-18%, the juice loss rate is decreased by 11%-15%, and the hardness is correspondingly promoted by 13%-15%.