This work focuses on biodegradable packaging and edible coatings applied to fresh-cut fruits and vegetables and their effects on the product quality. Practical applications are mainly limited to the use of biodegradable materials that, however, do not allow full control of the product moisture loss. Better results can be achieved by the combined use of biodegradable packagings with edible coatings and recent research has shown that enrichment with silver-montmorillonite nanoparticles may be a promising technique. However, the actual utilization of these materials is still limited, due to the high costs of the raw materials and the limited production.