The word “quality” is derived from the Latin word “qualitas” meaning attribute, property, or basic nature of an object. Quality may otherwise be defined as “degree of excellence or superiority” and is a combination of attributes, properties, or characteristics that make the commodity valuable as food (Kader, et al., 1999). Hence, a product is can be rated as of better quality when it is superior in one or several attributes that are valued objectively or subjectively. When it comes to vegetables, producers would want higher yield, better appearance, ease of harvest and withstanding transportation. For wholesalers and retailers vegetables should be attractive in appearance, firm and the shelf life should be high. However, the final judgment of the quality of the product comes from the satisfaction of the consumers. From this point of view, quality may be defined as degree of fulfillment of a number of conditions that determine its acceptance by the consumer. Consumers are concerned about appearence, freshness, firmness, flavor as well as nutritive values. It can be said that the ultimate aim of vegetable producers is to satisfy consumers and that depends on the quality of the produce that reaches him. (Shewfelt et al., 1997). This can also be referred to as postharvest quality of the vegetables. Hence it may be said that quality of vegetables includes the sensory properties, viz, appearance, texture, odor, aroma, taste, and flavor as well as safety, chemical constituents, nutritive values, mechanical properties, functional property and defects (Abbott, 1999).