Epidemiological studies have shown that consumption of adequate fruits and vegetables is associated with a lower risk of degenerative diseases such as cancer,cardiovascular disease and various tumors.The protection provided for by vegetables and fruits were believed to be attributed to the presence of various antioxidants that protect humans against oxidative damages by inhibiting or quenching free radicals.These include ascorbic acid,carotenoids and various phenolic compounds that occur ubiquitously in fruits and vegetables.Light can cause photodegradation of food constituent especially antioxidants.