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In recent decades, there has been a substantial increase in the consumption of fruits and vegetables due to their nutritional properties since they are known as sources of vitamins, minerals, fiber, and antioxidants. Moreover, a substantial growth in fresh-cut fruits and vegetables has been noticed because of their ease to use; in fact changes in human life styles have led consumers to move towards ready-to-eat products. In this context, product quality must be preserved at each step of product handling, processing, and storage, and therefore rapid methods should be available to provide useful information in process management. In this review an overview of the applications of widely used non-destructive techniques, namely, electronic nose and visible/near infrared spectroscopy, for measuring quality of fruits and vegetables is presented. A brief description of spectroscopic and electronic devices and a selection of applications are provided. Future perspectives about the simplification/application of these non-destructive techniques are finally explored.

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