Fruits are one of the most important natural sources of antioxidant compounds such as phenolics (anthocyanin and flavonoids), vitamins, carotenoids, and tannins. These compounds have essential role in fruit quality, also, are very necessary in maintaining human health. Fruits are exposed to many pre and postharvest conditions as well as operations that affect their quality.
This review focused on the effects of the most common postharvest conditions and practices such as, ripening stage, harvest time, chemical treatments, ultraviolet irradiation, ozone treatment, coatings, storage period, storage temperature, controlled and modified atmosphere, in addition processing conditions on the antioxidant compounds of fruits. Further, to underline the best practices which maintain fruits quality and their nutritional value for human health.
 Presented review suggested that antioxidant contents in fruits and vegetables are varied significantly with changes in all mentioned postharvest conditions. So, it is important to determine the optimum treatments for each kind of fruits to achieve the highest benefit for human health and obtain attractive fruits for consumers, in the same time.