The perishable nature of fruits and vegetables causes substantial post-harvest losses compared to other food commodities. This is attributed to their high moisture content, respiration rate, enzyme activity, ethylene generation, senescence, vulnerability to physical damage during handling, and other inherent nutrients that favor the growth of bacteria and mold. Active packaging made from eco-friendly materials provides a sustainable solution for preserving and extending the shelf life of fresh and minimally processed fruits and vegetables. The scavengers/adsorbers of ethylene, CO2, O2, and moisture, together with packaging designs aiding surface immobilization or release of bio-based antioxidants and antimicrobials, allow better preservation of physicochemical and sensory quality of fresh produce while also ensuring the safety from pathogens. This chapter briefly discusses eco-friendly active packaging solutions for fruit and vegetable preservation. The effect of active packaging on physical attributes, chemical stability, microbial growth, and organoleptic quality of the fresh produce are discussed. The integration of active packaging with minimal processing of fruits and vegetables is explored. Furthermore, the strengths, weaknesses, opportunities, and threats of active packaging of fruits and vegetables are critically reviewed.