The production of fresh-cut fruits and vegetables (CFV) is increasingly becoming popular in today’s world as consumers are becoming more aware about the healthy eating habits and giving emphasis on adding more varieties of fresh products to their diet. Modern hectic lifestyle demands quick and hygienic cooking practices of food; hence the new processed food market trend has enabled the industry to look out for more new and innovative ways to increase the storability and shelf life of these products. CFV acts as a convenient and more reliable replacement for fresh fruits and vegetables with an additional benefit of reduced wastage, and their processing results in loss of color, texture, and moisture, but if not dealt properly; can also lead to rapid quality deterioration. As a result, packaging and storage of CFV are becoming more and more challenging. These reasons have prompted the development of “Edible Biopolymer Films” which not only improve the general appearance of the products but also creates suitable techniques for application of a layer of any edible substances on the surface of CFV by providing modified atmosphere, less moisture loss and retarding gas transfer. These films are prepared from biopolymer sources including polysaccharides, proteins, and lipids which may also act as carriers for ingredients like antimicrobial and antioxidant agents, thus extending their shelf life while retaining the freshness of the products as well. The materials most commonly used to form edible films include starch, cellulose, alginate, carrageenan, zein, gluten, whey, 306carnauba, beeswax, chitosan, and fatty acids from natural sources whereas, additives such as antimicrobials, antioxidants, and nutrients are also added to the coating formulation to help preservation and quality retention of fresh-cut products. The applications of these films are affected by their mechanical, barrier, and thermal properties, which have been discussed in this chapter.