Edible coatings are thin layers applied to fruits and vegetables to preserve their quality characteristics during post-harvest handling and storage. Fruits and vegetables are widely consumed globally due to their inherent nutrients, but they have a very short shelf life. Furthermore, approximately 40% of the world’s fruits and vegetables are discarded as waste due to post-harvest losses. Edible coatings are environmentally friendly and can be consumed along with the produce, aiding in shelf life extension by maintaining an appropriate gaseous composition and controlling moisture migration on the surface of fruits and vegetables. A substantial amount of literature exists on the application of edible coatings for enhancing the shelf life of fruits and vegetables. This chapter systematically presents the available literature on how edible coatings affect the quality characteristics of fruits and vegetables. The primary quality characteristics influenced by edible coatings include physiological weight loss, firmness, respiration rate, ethylene production, colour, pH, titratable acidity, antioxidant properties, and sensory attributes.