Abstract: In recent years,food nutrition and safety has attracted people's attention. The development of "minimum processing" and "label cleaning" has become a trend. The guarantee of safety and quality of fruit and vegetable juice has been gradually transferred to the packaging. Among them,new packaging which can improve product quality and prolong shelf life by actively adjusting the internal environment of packaging has become a research hotspot. From the perspective of functional components,this paper mainly reviewed the research and application progress of three new types of packaging in food,including oxygen-absorbing packaging,high-barrier packaging and antibacterial packaging,discussed the influence of the types of functional components and processing methods on the packaging activity,and analyzed the feasibility of their application in fruit and vegetable juice.