The packaging of fruits and vegetables serves several critical functions, including protecting them from damage during transportation and storage, extending their shelf life, preventing contamination from plant disease and foodborne pathogens, and reducing food waste. To safeguard produce from physical harm, it is essential to use sturdy containers, proper dividers, and padding. Modified atmosphere packaging (MAP) and edible coatings help prevent produce from losing water and provide an optimal oxygen and carbon dioxide combination within the packaging. As many crops emit ethylene, which triggers ripening and senescence, and fresh produce is susceptible to microbial contamination, ethylene scavengers and antimicrobial agents are integrated with MAP to improve the storability of the produce. There are ongoing efforts to make packaging materials more environmentally friendly and sustainable, as well as advancements in smart packaging technology that can add extra functionality to packaging.