Electrical Impedance Spectroscopy (EIS) is a relatively new method applied to food quality assessment. EIS allows relatively inexpensive assessment, is fast, easy to operate and non-invasive. It has been adopted for investigation of fundamental electrical properties of plant tissues. Although the applications of EIS for food quality determination have been reported previously, the analytical relationships between electrical impedance properties and quality criteria have not yet been fully developed. Further exploration is thus important in acquiring more data on electrical impedance characteristics of fruits and vegetables and researching new approaches for determination of their quality. This dissertation aims to investigate the electrical impedance properties of fruits and vegetables, and explore the relationship between impedance and quality criteria. In particular, the present dissertation outlines experimental research conducted on relationships between impedance properties and fruit tastes as well as the impedance changes observed during ripening process. Impedance measurement to monitor moisture content changes in the progress of drying is also included in this research. In summary, the impedance properties have merits in fruits and vegetables quality assessment. The current used subjective visual inspection and assessment could be replaced by the EIS based approach as it is a more precise measurement of food quality. Further study is required to give this method practical value.