The level of a particular phytochemical in different fruit and vegetables varies according to cultivar. In addition to cultivar variation, climatic conditions, growing locations, agronomic factors, harvest factors (including maturity stage) also significantly influence the level of phytochemicals in fruit and vegetables. Literature sources indicate that the level of phytochemicals is dependent on several pre- and post-harvest stages of the fruit and vegetable Production chain. In order to retain the nutraceutical and pharmacological properties of phytochemicals in processed fruit and vegetable products, the food processor must optimise relevant processing steps in order to restrict the loss of phytochemicals.