Fruits and vegetables provide an abundant and inexpensive source of energy, body – building nutrients, vitamins and minerals. Most fruits and vegetables are only edible for a very short time, unless they are promptly and properly preserved. The present book describes the importance of fruits and vegetables, its preservations, packaging and storage, agriculture and food processing industry, requirements and functions of food containers fruit and vegetable processing technology, production of vegetable fats and oil technology, fertilization in flowering plants and seed storage in fruits. This book provides essential information for students, teachers, researchers engaged in horticulture, post harvest technology and entrepreneurs engaged in fresh horticultural produce handling.