The main enzymes associated with browning and softening of "minimally processed vegetables" are reviewed. The enzyme activities considered are those endogenously present in plant tissues and that act during postharvest, processing and/or storage. The results shown are from research conducted by the Food Biotechnology Group of the University of Catania (Italy). The research results are compared with results obtained by other research groups in order to have a better understanding of problems related to extending the shelf-life of fruit and vegetable commodities.