## 4 Summary, Conclusions, and Potential Recommendations for Consumers  
Thus, the findings imply that underutilised plant juices might be a useful substitute for or supplement to typical vegetables for encouraging and maintaining better health in people and lowering the risk of numerous NCDs. Food production, marketing, and consumption depend on elements other than nutritional value, like palatability and simplicity of growing. Our study showed the vitamin and minerals of these plant and vegetable juices and suggests the importance of these additional initiatives to promote increased intake of these healthy foods. It is well known that there is a close relationship between the food we eat and our health. A valuable nutritional component, vitamin C, strengthens the human body's immunity. Spices, herbs, and vegetables all have distinct nutrients, vitamins, and antibacterial effects on human beings in addition to their influence on flavour. This study examined the effects of commonly used longer-term (21 days) storage under different temperatures on the quality attributes of plant and vegetable juices. In plant juices, vitamin C levels were found to be highest in nettle juice. More research will be required in the coming years because this plant's conservation is crucial. The leaves of the nettle were found to be the structure with the highest nutritional value, indicating their potential as a source of vitamin C. Peppers (red, white) had the highest vitamin C values in vegetable juices. This study examined the effects of commonly used longer (21 days) storage under refrigerator temperature (4 \({}^{\circ}\)C), room temperature (23 \({}^{\circ}\)C), and frozen temperature (\(-\)18 \({}^{\circ}\)C) on the quality attributes of plant and vegetable juices. The analysis findings, which are in line with the required storage temperatures and shelf life throughout the consumption supply chain, resulted in the following main points:  
* The content of vitamin C in plant and vegetable juices stored for 21 days in various containers (glass, plastic) at refrigerator temperature (t\({}_{1}\) = 4 \({}^{\circ}\)C), room temperature (t\({}_{2}\) = 23 \({}^{\circ}\)C), and freezer (t\({}_{3}\) = 18 \({}^{\circ}\)C) temperature all decreased with increasing storage time. Plant and vegetable juices in glass food containers showed less overall vitamin C concentration loss than in plastic containers. * According to the specified storage settings, the best strategy to keep the vitamin C content in plant and vegetable juices is to store them in glass containers at a temperature of 4 \({}^{\circ}\)C for the shortest time feasible. These findings are crucial for food producers who must follow safety regulations and consider consumer preferences. Therefore, the appropriate storage of plant and vegetable juices is essential for producers and consumers to ensure that they receive an adequate daily dose of this vitamin. It is more important than ever to plan and maintain ideal storage conditions for plant and vegetable juices to minimise vitamin C loss and maintain the high quality of these foods for consumers. Producers are being compelled to take an acceptable approach to the usage of appropriate packaging due to regulations on food safety and consumer preference adaptation. High-quality data on health effects as well as details on safe and nutritious foods are widely and conveniently available due to the huge consumer demand for them. Also, customer appetite for already prepared foods is rising due to changes in dietary preferences and food preparation methods. The correct choice of packaging is important because it affects the juices' level of quality and vitamin C concentration. Additionally, it is crucial to consider a number of things that influence the loss of vitamin C and minimise their impact. Thus, some novel, safe, and natural preservation technologies were studied to extend the shelf life, ensure safety, and improve the quality of the products.