Vegetables are an important group of horticultural crops that have considerably higher dietary significance for the humans. Nevertheless, these are perishable commodities and must be handled with extreme care in order to extend their storage life and conserve overall eating quality for the consumers. Postharvest management practices of vegetables generally depend upon the type of vegetables as some of these are less perishable (i.e., onion, potato, sweet potato, cassava) while others are easily decayable (i.e., spinach, cilantro, fenugreek, lettuce, tomato, etc.) in nature. Numerous types of postharvest approaches have been reported for postharvest shelf-life extension and quality management of vegetables such as use of cold storage, controlled atmosphere storage, packaging, edible coatings with plant extracts and essential oils, etc. In this chapter, various postharvest treatments and handling approaches have been summarized for the quality management of harvested vegetables.