Active packaging is an emerging technology which follows MAP principle in a cost effective way. In active packaging, the packaging systems actively interact with the packaged food or with the food surface, to extend the shelf life and to improve the quality of the products, preserving their sensorial characteristics and safety along the storage period. This book focuses on the effects of the active packaging components (Ethylene, Moisture and Carbon Dioxide scavengers) on the physico-chemical, textural and sensory properties of banana (Musa spp.). Detailed experimentation on shelf life extension of highly perishable fruits like banana by using active packaging technology has been mentioned in this book. Also, measurement of respiration rate, quantification of each of the three scavengers used, and effect of temperature on the active packaging system have been evaluated. In a nutshell, this book provides all the necessary informations for minimising the post harvest loss of any fruit/ vegetable.