The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material； (2) fresher, firmer produce with less rot or defects (for example cracking or splitting)； (3) better see-through as compared to traditional packaging material； (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package)； and (5) providing sufficient gas transmission of oxygen (O2)/carbon dioxide (CO2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).
