Abstract:
The task of achieving global food security has become progressively more critical, with
widespread hunger and a lack of access to adequate and nutritious food supplies. The
agricultural industry including fruits and vegetable production plays a pivotal role in this
endeavor. however, fruits and vegetables are perishable products which losses their quality
within short period of time, unless their shelf life is extended by applying different processing
techniques. Processing and the inherent properties of fruits and vegetables significantly
impact their quality, shelf life, and the optimal processing system employed. Therefore, this
paper aims to provide a comprehensive review of quality and phsio-chemical changes
associated with processing and the diverse properties of fruits and vegetables.
