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.