With the increasing emphasis on healthy diets and the growing awareness of the nutritional value of vegetables, the importance of maintaining optimal texture, color, flavor, and nutrition of vegetables after harvest has become more pronounced. The post-harvest physiological processes of vegetables are complex and critical, directly impacting their quality and edibility. After being harvested, vegetables undergo a series of physiological and chemical changes, including respiration, moisture loss, color changes, nutrient degradation, and flavor alterations. This chapter focuses on the post-harvest physiological changes of vegetable crops, divided into several sections to introduce these processes. Meanwhile, multiple management strategies are introduced in each section, including temperature management, humidity control, modified atmosphere packaging, antioxidant treatment, coating techniques, and appropriate packaging methods. These strategies aim to extend the shelf life of vegetables and preserve their premium characteristics. Furthermore, this chapter emphasizes the importance of further research to continuously improve and advance post-harvest control techniques for vegetables, providing more efficient methods for preservation and quality assurance in the vegetable industry.