Food produced worldwide is lost between harvest and retail. Thus, research to extend shelf-life of fruits and vegetables is essential. Our research focuses on incorporating nanotechnology to preserve fruits and vegetables, because of its remarkable properties and its various applications in the biological, medicinal, cosmetic, food, and other industries compared to physio-chemical approaches. Green synthesis of nanoparticles is preferred since it is eco friendly, economical and does not employ any harmful chemicals. Zinc oxide nanoparticles (ZnO NPs) were used because of its unique characteristics like its surface area, size, shape, low toxicity, optical properties, high binding energy and large band gap. ZnO NPs were produced using pomegranate peel aqueous extract and zinc sulphate as a precursor. The stability of ZnO NPs was validated by determining optimal density using UV-spectrophotometer. Both bacteria (Pseudomonas aeruginosa and Bacillus subtilis) and fungi (Aspergillus sp, Colletotrichum sp, Botrytis sp and Diplodia sp) were isolated from decaying fruits and vegetables. ZnO NPs was tested for its antibacterial and antifungal properties against isolated pathogens from Dolichos lablab, Annona squamosa, Citrus sp and Daucus carota. Poly vinyl alcohol ZnO NPs bio nanofilm composite was made. The fruit and vegetable samples were wrapped in bio nanofilm and tested for its preservative properties. Our bio nanofilm can be used to wrap food during transportation and long-term storage to prevent food spoilage, which may be very beneficial in the food industry as well as to agriculturalists.