Fruits and vegetables often become plentiful during harvest season, leading to a surplus that cannot be consumed or stored due to a lack of facilities. This results in significant waste, as these items are highly perishable. On the other hand, there is often a shortage of fruits and vegetables during the off-season, with high prices making them inaccessible to many people. It is necessary to establish facilities and take preventive measures to reduce waste and increase the availability of fruits and vegetables to consumers. Special care should be taken after harvesting to minimize initial losses, as these losses begin immediately after harvesting. To reduce losses and ensure a supply of fresh fruits and vegetables during the off-season, processing and preservation techniques such as drying, fermenting, canning, freezing, preserving, and juicing can be employed by small-scale handlers.