The present investigation was carried out to study the effect of the different processing treatments (blanching, sulfuring, freezing preservation and dehydration processes) on the chemical composition, enzyme activities and microbiological activities of the some vegetables(green peas, green beans and okra) during processing and storage. Results indicated that blanching treatment before freezing caused higher inhabitation of enzymes activities and load microbial in different vegetables depend on temperatures and time blanching. On the other hand, storage green vegetables frozen (peas, beans...