To suppress enzymatic activities, improve drying, and raise dried product quality, pretreatment is frequently employed before drying agro-products. The impact of several pretreatments on the qualities and drying traits of fruits and vegetables is compiled in the current work. They include thermal and non-thermal processes as physical treatments as well as different liquid and gas phases as chemical treatments. Traditional hot water blanching significantly reduces the number of unwanted enzymatic reactions, suppress and removal of bacterial growth, softens the texture, and speeds up the drying process. However, it causes items to lose desirable qualities like texture, soluble nutrition, color, aroma, fragrance and test as well. Modern techniques, like microwave, and ohmic heat for blanching (thermal treatments) and ultrasonic field and freezing as non-thermal treatments are effective and can lessen the loss of nutrients. Chemical pretreatments can significantly increase the rates of drying, but they also cause soluble nutrients to lose more of their nutrients and raise questions about the safety of the food that involve processing. To get around these issues, research on different types of pre-treatments should be done for better reduction in post-harvest losses and ensuring food security.