<p>Pulsed electric field (PEF) is an efficient non thermal food processing technique for it’s wide applications in microbial inactivation, enhancing bioactive compound extraction, improving drying and dehydration kinetics, and reducing freezing time while preserving the food quality and texture. Although PEF research has largely focused on liquid foods, it’s application to solid foods such as fruits and vegetables has gained growing attention. Tuber crops, despite being resilient, economical, and rich in dietary fibre, vitamins, and antioxidants, remain largely underexplored. Current PEF literature has predominantly focussed on potato based research, with limited studies on other tubers such as sweet potato, cassava, yam, and taro. This review critically evaluates PEF applications in major tuber vegetables addressing electroporation mechanisms, processing parameters, effects on process efficiency, industrial relevance, challenges and future prospects, highlighting the potential of PEF for developing nutritious, value-added tuber based bioproducts.</p> Graphical abstract <p></p>