Food scientists play an important role in increasing the quantity and quality of food by suggesting and exploring different green processing methods. The techniques are environmentally friendly and involve less sampling and fewer waste products. They also help minimize water and energy consumption while using less chemicals. The use of new or improved processing technologies ensures safety and enhances quality attributes of the food product. Among different agro-products, fruits and vegetables are an essential part of a healthy diet, reducing the risk of cancer, diabetes, and heart problems. They are a source of vitamins, minerals, phytochemicals, and fibre. Their by-products are also rich in these compounds and should be considered as a global approach to answering the sustainable development goals (SDGs). Moreover, new products, processing methods, and distribution conditions should contribute to increasing fruit and vegetable consumption.

Recently, fresh, nutritious, and minimally processed food products have been preferred by consumers. The demand resulted in the development of new food processing technologies with negligible loss of nutrients, thus improving the product quality without interrupting flavour, appearance, and nutritional value by replacing destructive methods such as high-temperature processing and other methods. Moreover, the scientific efforts led to the utilization of various new food processing technologies without high heat processing involvement. Ohmic heating, spray drying, and microwaves are among the heating media without/negligible nutritional loss. Furthermore, nonthermal processing technologies including irradiation, high-pressure processing, ultrasound, freeze-drying, and pulsed electric fields proved promising for processing food materials. Likewise, spray drying is employed for slurry or liquids using hot gas. This method is preferable for thermally sensitive materials such as foods and pharmaceuticals. Similarly, freeze-drying is an emerging technique used for the good quality of the rehydrated product without changing the original shape of the product.

The aim of this Special Issue is to gather research related to the recent advancements in food processing techniques for fruits and vegetables. We welcome both original research and review articles.

Potential topics include but are not limited to the following:

• Non-thermal technologies for fruit and vegetable processing
• Distribution chains in fruit and vegetable processing
• Sustainable technologies for fruit and vegetable processing
• Nutritional quality for fruit and vegetable processing
• Sensory quality for fruit and vegetable processing
• Food safety in fruit and vegetable processing
• Non-destructive methods for fruit and vegetable processing
• Optimized classical technologies for fruit and vegetable processing
• Innovative products for enhancing the quality of fruits and vegetables