protected from environmental influence by increasing their green level. Methods: This study develops a perishable inventory control method from the perspective of a retailer, in which (i) the demand rate depends on the rate of deterioration, as well as the greening level of the products. (ii) The rate of deterioration is a controllable variable, indicating the need for a new fresh quality technology (FQT) indicator. (iii) To improve the level of greening through green operations, carbon tax policy and government subsidies for green investment are employed. Results: The objectives of the study are to determine the optimal period for replenishment, an optimal greening level, and an optimal rate of deterioration simultaneously while taking into account retailers’ total cost minimization. The results of this study indicate that the retailer should make an investment in the preservation factor when the perishable product's rate of deterioration is between 0 and 1, and retailers wouldn’t need to invest in quality maintenance technology if the deterioration rate is zero. Similarly, if the rate of deterioration is 1, it’s not necessary to spend money on preservation. Increasing the greening levels results in an increased order quantity of products. Conclusions: A mathematical model is developed and validated using numerical results to reflect actual situations. To examine the reliability of the model, sensitivity analysis with regard to parameters is undertaken. Some key managerial insights are presented, and the article concludes with a discussion of the future scope of related research.