The success of most preservation methods depends on how well the processed food is protected from adverse environmental conditions, which is mostly accomplished by packaging. There is a growing pressure on the fruits and vegetables packaging sector to use active packaging materials with the aim of enhancing the shelf-life. Packaging plays a significant role in determining the stability of foods by influencing those factors which cause or contribute to food deterioration during storage (Jaya et al., 2005). In order to prevent absorption of moisture from the atmosphere and to avoid spoilage due to contamination, good quality, food grade, and airtight containers can be used to store osmotically dried foods. Aluminum foil, laminated polypropylene pouches are suggested as ideal packing materials. Ahemed and Choudhary (1995) used high-density polyethylene pouches for osmo-dried. Dried products were kept at room temperature for six months, and it was accepted with little changes.