<p>The objective of this review was to look into the use of metal nanoparticles in vegetables shelf- life extension. The study focused on the fundamentals of extending the shelf life of metallic nanoparticles, such as zinc oxide, ferric oxide (Fe₂O₃), gold (Au), and silver (Ag), to extend the shelf life of vegetables. In particular, top-down and bottom-up procedures using physical, chemical, and biological processes are used to create the metal nanoparticles. Their characterization is crucial, and different instrumentation analyses like UV-Vis spectrophotometry (UV-Vis), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD) are used to confirm the characteristics of the nanoparticles. Vegetable shelf life has been demonstrated to be increased by metallic nanoparticles by the use of active packing elements with improved mechanical and gas permeation performances, which reduce postharvest losses. Therefore, the available synthetic techniques, physicochemical characteristics, functions, and biological characteristics of metal-based nanoparticles for food packaging are briefly discussed in this review. Additionally, these materials’ related limits were briefly examined, along with quality and safety concerns. This review shows that metal-based nanoparticles have tremendous potential to be a leading material for food packaging if the issue of migration and toxicity can be successfully regulated, even if this field of study is still receiving a lot of attention.</p>