Purpose: The purpose of this study was to investigate the effects of ultrasonication treatment on the physical and functional characteristics of fruits and vegetables. Methods: Ultrasonicaton treatment was carried out on samples for 1 hr, and physical and functional properties of fruits and vegetables were measured, Results: The particle sizes of apples, tomatoes, and cabbages were reduced, whereas insoluble and total dietary fiber contents increased upon ultrasonication. Especially, TDF contents of cabbage increased from 26.59 to 40.81%, and swelling, oil-binding capacity, and glucose adsorption capacity likewise increased. Conclusion: These results suggest that ultrasonication treatment is useful in the production of fruit and vegetable juices.