Parthenocarpy refers to the development of seedless fruits without pollination and fertilization and is an important trait for improving fruit quality, yield stability, and consumer acceptance in vegetable crops. In many vegetables, seeds negatively affect texture, taste, shelf life, and processing quality, making seedless fruits highly desirable. Parthenocarpy occurs naturally or can be artificially induced through phytohormones, environmental factors, hybridization, mutation, polyploidy, and biotechnological approaches. This trait is particularly valuable under unfavorable environmental conditions such as temperature extremes, low light, water stress, and limited pollinator activity, which restrict normal fertilization. Auxins and gibberellins play a central role in initiating and regulating parthenocarpic fruit development by substituting hormonal signals normally supplied by developing seeds. Genetic studies have revealed diverse inheritance patterns of parthenocarpy in crops such as tomato, eggplant, cucumber, and capsicum. Overall, exploitation of parthenocarpy through breeding and biotechnology offers a promising strategy for enhancing fruit quality, productivity, and sustainability in modern horticultural systems.