Technical Abstract: The color, flavor, texture, and nutritional value of fresh-cut fruit and vegetable products are factors critical to the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality; including appearance, texture, flavor, and aroma of vegetables and fruits are detailed.