Vegetable crops refer to plants that are cultivated for their edible parts, such as roots, tubers, stems, leaves, or fruits. These crops play a crucial role in human nutrition and provide essential vitamins, minerals, and fiber in the diet. Vegetable crops are typically grown in gardens, farms, and greenhouses and are an important source of income for farmers worldwide. Research in the field of vegetable crops focuses on improving yield, quality, resistance to pests and diseases, and environmental sustainability. This includes studies on plant breeding, genetics, agronomy, pest management, and post-harvest handling techniques to ensure a steady supply of nutritious and high-quality vegetables for consumers. Additionally, research in vegetable crops also explores the potential for new varieties and improved practices to meet the growing demand for healthy and sustainable food sources.