In the context of growing populations and depleting natural resources, food waste is a serious problem that impacts public health, the surroundings, along with the economy. Microbial creatures and moisture content in food are the primary causes of food waste. There are traditional preservations techniques exist, but they have drawbacks such as high production costs, inadequate shelf lives, undesired residue, etc. Nanotechnology-related shelf-life extension strategies have the potential to make up for the drawbacks of conventional preservation techniques due to several special qualities. This chapter outlines the fundamentals and more recent, incredibly effective uses of shelf-life extension techniques related to nanotechnology in fruits and vegetables. These techniques include active packaging, detection techniques, intelligent label systems, and combined preservation strategies. Research on nanotechnology-related intelligent labeling systems and combined preservation strategies are also briefly covered in this chapter.