Precision Farming or Precision Agriculture is generally defined as information and technology based farm management system to identify, analyse and manage spatial and temporal variability within fields for optimum productivity and profitability, sustainability and protection of the land resource by minimizing the production costs. Increasing environmental consciousness of the general public is necessitating us to modify agricultural management practices for sustainable conservation of natural resources such as water, air and soil quality, while staying economically profitable. The use of inputs (i.e. chemical fertilizers and pesticides) based on the right quantity, at the right time, and in the right place. This type of management is commonly known as "Site-Specific Management". The productivity gain in global food supply have increasingly relied on expansion of irrigation schemes over recent decades, with more than a third of the world's food now requiring irrigation for production. All-together, market-based global competition in agricultural products is challenging economic viability of the traditional agricultural systems, and requires the development of new and dynamic production systems.

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Abstract-The term quality implies the degree of excellence of a product or its suitability for a particular use. Quality of produce encompasses sensory properties such as appearance, texture, taste and aroma, and mechanical properties, chemical constituents, nutritive values, functional properties and defects. Product quality and quality evaluation methods are naturally extremely important. Quality evaluation of fruits and vegetables can be of destructive and nondestructive types. In the former the entire fruit is destroyed while evaluating the quality. In nondestructive quality evaluation the fruits and vegetables are not destroyed while evaluating its quality. Current and new technologies are being utilized to develop better nondestructive methods for measuring fresh fruit and vegetable quality. Nondestructive quality evaluation of fruits and vegetables can be classified into mechanical, optical, electromagnetic and dynamic techniques. There are different techniques under these categories.