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To lengthen the shelf life
it slows down the activity of disease causing bacteria's
oxygen causes fats to oxidize or become rancid, turns food colors that don't look appetizing. enzymes that ripen fruits on trees and vegetables on stalks or vines continue to ripen them after you pick them.

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Canning has a sealed "environment" so it kills everything inside
vacuum sealing also kills everything inside
freezing stops space/growth of food

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Salting preserves food using dehydration and osmosis. Osmosis is the movement of water across a semipermeable membrane, like a cell membrane. Salting removes the water, so living things (like bacteria and fungus) cannot  grow.

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We use food preservation so mold, bacteria or parasites don't grow. when you don't preserve a food item it can get discolored, taste off or even turn brown. with fruit you can get bruises, cracking or just damage to the fruit.