Abstract: Transient method is used to determine effective thermal diffusivity of vegetables/fruits in temperature range of 0 to 45°C. The effective thermal diffusivity is obtained by solution of one dimensional (1D) Fourier heat conduction equation applied to a cylinder. The temperature is recorded at a number of points along the radius with respect to time and no approximation to surface convective heat transfer is required. The fruits taken are cucurbits, Musa acuminate L. (ripe and raw) and Malus domestica L. Effective thermal diffusivity in 0 to 45°C temperature varies from 1.38x10-9 to 16.6x10-9 m2 sec-1 Cucumis sativus L., 14.2x10-9 to 98.7x10-9 m2 sec-1 Luffa acutangula L. and 2.27x10-9 to 49.7x10-9 Lagenaria siceraria L. theoretically. The similar trend has also been found for other samples. The theoretical and experimental results are in good agreement.