Fruit and vegetables are important sources of vitamin, non-vitamin phytochemicals and antioxidant activity. It was recommended by dietary guidance that people need to consume enough fruit and vegetables. However, the nutrients, functional components and antioxidant properties of the fresh fruit and vegetables were different from that being processed. This review discusses the effects of processing and storage, such as canning, cooking, refrigeration storage and freezing storage, on vitamin content, non-vitamin phytochemicals content and antioxidant activities of fruit and vegetables. A mass of research indicated that processing and storage caused the loss of phytochemicals and antioxidant activity of most kinds of fruit and vegetables. The information will be helpful to guide people to eat fruit and vegetables after processing and storage.
