Yes / Antioxidant active packaging was prepared by coating a citrus extract on the surface of polyethylene terephthalate (PET) trays which had been either treated with an atmospheric pressure plasma jet or left untreated. The surface characteristics of the packaging were examined, as were its stability and antioxidant efficacy following storage for up to 24 weeks under the following three storage conditions: room temperature, 0 % relative humidity (RH) or 50 °C. Plasma pretreatment increased coating density, thickness and roughness, and oxygenated functional groups at the polymer surface, whereas water contact angle decreased. Trays stored at room temperature did not lose their antioxidant efficacy over 24 weeks and plasma pretreatment enhanced the efficacy from week 8 onwards. Gravimetric analysis of the coating revealed a loss of antioxidant compounds only after 16 weeks. Trays stored at 0 % RH lost coating from week 1 onwards, with lower loss in plasma pretreated trays, while loss of coating was highest at 50 °C, with lower loss in plasma pretreated trays only after 24 weeks. Overall, the surface characteristics of the antioxidant active packaging were modified by plasma pretreatment of the PET surface, with some improvement in antioxidant efficacy, and the efficacy of the packaging in delaying oxidative deterioration in cooked meats was retained during storage at ambient temperature.