ABSTRACT
The major challenge of the utilization of herbs and leafy vegetables is to conserve their quality and to retard the process of spoilage. Herbs and leafy vegetables share common factors, which affect their shelf-life and play a key role in quality deterioration and contamination caused by the activity of mycotoxins, respiration rate of the produce, water activity of the produce, rate of ethylene production or the maturation process, development or stage of physical damages on the produce and water loss of the produce. This chapter includes discussions on thermal techniques, nonthermal techniques, and storage based techniques.
