Vegetable and fruit preservation has long been accomplished through the use of edible coatings and films. The literature review shows sufficient evidence that edible coatings and films have been used for centuries to preserve abundance of fruits and vegetables and extend their average shelf life. The mechanism by which remnants act to prolong the shelf life of fruits and vegetables beyond what is often expected is the monitoring influx and outflow of gases and moisture. Edible coatings and films composed of natural biopolymers can be used in place of nonbiodegradable and nonsustainable edible coatings. Therefore, a number of studies have been conducted for years to enhance edible coatings and films with efficient shelf life-extending properties while keeping in mind consumer safety and the environment. Protein-based edible films and coatings exhibit respectable mechanical strength, whereas polysaccharide-based films and coatings effectively block gases, but neither has moisture-protective properties. These deficiencies can be addressed by combining them with suitable hydrocolloids or lipids. The use of edible coatings and films has demonstrated a great deal of promise in extending the shelf life of fruits and vegetables, as well as being an environmentally responsible and sustainable method of food packaging.