Nutritional consolidation like vitamins, minerals, various bioactive compounds and fibres make vegetables and fruits an important part of every human diet. However, preservation of vegetables and fruits is extremely challenging due to their short shelf-life, posing a huge problem for the food industry due to potential risks of decay, quality degradation, and microbial contamination. Traditional shelf-life extension methods for perishable food items by, physical, chemical and biological preservation are frequently limited by high costs and considerable adverse effects. Unlike nanoparticles synthesized by chemical methods pose environmental and safety problems, nanoparticles synthesized by biological methods are more sustainable. As a result, in the recent years, nanotechnology has emerged as a feasible and ecologically beneficial solution for addressing these difficulties. This technique of food preservation offers a novel and revolutionary approach through the use of inorganic, organic, and hybrid nanomaterials (nanoparticles, nanoemulsions, nanocomposites, nanopackaging, nanosensors and nanotracers). These materials provide advantages like improved barrier properties, high surface-area-to-volume ratio and antimicrobial properties, hence effectively increases the shelf life of fresh products. The review seeks to provide a comprehensive overview of the many types of nanomaterials and their role in increasing shelf-life of vegetables and fruits. It also examines recent breakthroughs in nano-packaging technologies and their promise to transform food preservation by assuring product quality and safety. Furthermore, the discussion focuses on the challenges and future opportunities of developing more sophisticated, cost-effective, and sustainable technology solutions, which might open up new avenues for the food safety and quality guarantee in the global marketplace.