Synopsis One of the most important necessities in the economic development of a country is sufficient agricultural production for an adequate food of the populations. For this, it is necessary not only the application of appropriate agricultural practices for the production of these food resources but also it s adequate management during the recollection, storage and its transport to the centres of consumption, where we should offer food products which maintain a great nutritive quality, good conservation and an attractive visual appearance. These aspects should be well managed by the specialists in food science. The productivity of the crops depends greatly on the knowledge about their physiological and biochemical characteristics which determine the adequate moment of the harvest for the high yield and good quality, as well as those which are indicators for the determination of the conditions of an adequate storage. The productivity and quality of the food and vegetables are largely influenced by the pre-and post-harvest physiology, the environmental conditions and biotic factors prevailing during the growing conditions, management practices and postharvest treatment and storage conditions of the food products. The present book contains a general revision and recent advances on the basic knowledge of the physiology of pre-and post-harvest intended for the students in the bachelor and postgraduate level, researchers and for whatever persons related with the production, management and storage of fruits, seeds and vegetables so that the application of this knowledge may give greater yield and the quality of those crops.