In recent years, the interest in the usage of ready to use food has been increased. This is due to today’s modern lifestyle, employment and their inclination to spending less time in the kitchen. Regarding to high nutritional value of vegetables and the necessity of their consumption, it is necessary to examine the extent to which the nutrients changes during different processes to produce ready-to-use products. Sweet pepper, celery, and cabbage are vegetables rich in vitamin C and antioxidants and have carcinogenic and anticholesterol capacity and their consumption prevents زخقخentsconsumption tant source of Vitamin A which is cts interlingual creation.utcoronary heart diseases. In this study, the effect of various procedures; washing, blanching, and six-month storage was evaluated for vitamin C, total phenolic, antioxidant activity, ash and mineral content, texture and the color of pepper, cabbage, and celery. Two methods, boiled water or steam for blanching and domestic and semi-industrial for freezing were applied. The results showed the amount of vitamin C in celery and cabbage reduced over washing, but washing did not have any effect on pepper. Blanching caused considerable reduction in vitamin C in all three vegetables. In celery, the samples blanched with steam had more vitamin C than blanched with boiled water. On the contrary, this was different in cabbage and pepper. The type of freezing did not have any significant effect on vitamin C. The total phenolic content (Tpc) in celery and cabbage reduced by washing, while washing did not have any significant effect on Tpcin pepper. Blanching caused a considerable decrease in Tpc in all vegetables. Tpc in samples blanched by boiled water was more than the ones blanched by steam in all vegetables. The method of freezing did not cause a significant difference in Tpc for three vegetables whereas this value reduced over storage time. For three vegetables, anti-oxidants activitiydidnot change significantly by washing. Blanching caused a considerable reduction in antioxidant activities. In cabbage and celery, the antioxidant activitiy in steam blanched samples was more than the ones blanched by boiled water, while the method of blanching did not cause a significant difference in pepper.The antioxidant capacity was decreased during storage time. In pepper, washing didn’t have any effect on texture, while in celery and cabbage this process caused the texture to be softer. Blanching in three vegetables caused an increase in texture firmness. Samples blanched by steam were harder in texture than boiled with water. In all vegetables freezing and six-month storage caused texture to be softer. In pepper and celery washing, blanching and the method of blanching did not have any significant effect on color. In cabbage washing did not affecte the amount of L and a parameters but increased b parameter. Blanching did not affect L but increased b and decreased a coefficient parameters. Keywords: Vegetable, Pepper, Cabbage, Celery, Storage, Washing, Blanching.