Quality products of vegetables and fruits are characterized by a combination of essential attributes that meet consumer expectations and regulatory standards. These attributes include external qualities such as appearance—size, shape, color, gloss—and absence of defects or damage; tactile qualities like firmness and texture; and internal qualities including taste, aroma, texture, and nutritional content. Food safety is a critical part of quality, ensuring the produce is free from harmful pathogens, chemical residues, and physical contaminants. Quality is maintained through adherence to Good Agricultural Practices (GAP), which cover all stages from site selection, soil and water management, fertilization, pest control, harvesting, packing, and storage. Furthermore, products often undergo grading and inspection to confirm they meet predefined standards, including soundness, cleanliness, ripeness, and appropriate labeling for origin and handling. Quality management systems also involve continuous monitoring, documentation, and certification by competent organizations to guarantee the integrity and safety of fresh vegetables and fruits from production to consumption. This comprehensive approach ensures that vegetables and fruits are nutritious, safe, visually appealing, and meet market requirements, thereby satisfying consumers and supporting sustainable agricultural practices.