This report details the results of a series of replicated storage and shelf life trials conducted on broccoli, Brussels sprouts, capsicum, celery, cucumber, lettuce and zucchini. These trials have examined the effectiveness of innovative new technologies, including UV-C light, SmartFresh treatment, hot water dips and showers and other treatments, at maintaining vegetable quality. Such technologies may be useful both to prolong storage life to facilitate export by sea freight to distant markets and improve flexibility in domestic marketing.