Abstract: Crashing, blanching, enzymatic degradation, squeezing, clarification, homogenization, concentration and pasteurization, package and storage are usual unit operations during fruit and vegetable juices processing.These unit operations affect the quality of fruit and vegetable juices.In this article the development of fruit and vegetable juices processing were reviewed.Meanwhile, the effect of different processing conditions on the quality of fruit and vegetable juices were discussed and the future research need was proposed.