The main objective of the technological process of processing food raw materials is to extend the shelf life, maximize the preservation of organoleptic indicators, nutritional value, ensure microbiological stability and safety of the finished product. The purpose of the work is to review modern traditional and innovative methods of processing fruits and vegetables, their advantages and limitations, as well as the impact on the quality and nutritional value of finished processed products. The material for this review is scientific articles in English and Russian published in the period 2015-2025. The search for scientific literature on this topic was carried out by keywords in the bibliographic databases Scopus, Web of Science and Google Scholar. When performing the work, scientific methods were used: search and screening of scientific literature, data extraction, analysis, systematization and generalization. When selecting publications for the review, priority was given to highly cited sources. To review the subject field of the study, an algorithm was used in accordance with the PRIZMA protocol. Traditional plant processing methods such as blanching, pasteurization, sterilization and drying are widely used in the food industry to inhibit microbial growth and inactivate enzymes, ensuring the safety of the finished product and increasing shelf life. However, these methods require the use of high temperatures, which can adversely affect the nutritional value and organoleptic properties of heat-sensitive products. Research shows that reducing the processing temperature can minimize these negative effects. Innovative non-thermal technologies such as high-pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma and ultraviolet processing allow for more efficient preservation of nutrients and improvement of such product properties as color, consistency and taste, as well as reduce processing time, which makes them particularly suitable for industrial applications. However, each of these methods has its limitations and requires further study to optimize processing conditions. The combined use of traditional and new methods can help ensure microbiological stability, maximum preservation of nutritional value, organoleptic indicators of the finished product. This will not only extend the shelf life of products but also satisfy the growing needs of consumers for high-quality products with high nutritional value.