Preserving fruits and vegetables (FVs) is critical for maintaining their quality, extending shelf life and ensuring food safety. While traditional preservation methods such as drying, freezing, fermentation, pickling, and synthetic preservatives such as sulphur dioxide, sulfites, sodium benzoate, and potassium sorbate are still widely used, they pose challenges related to energy consumption, environmental impact, potential health risks, and alterations in nutritional and sensory properties. As consumer demand for fresher, safer, and more natural food products increase, innovative preservation technologies that include natural preservatives are emerging to address these limitations while improving quality, safety and sustainability. This chapter explores cutting-edge natural preservation methods generally regarded as safe (GRAS) aimed at enhancing the quality and safety of whole or minimally processed FVs. Notable innovations include modified atmosphere packaging (MAP), which regulates oxygen and carbon dioxide levels to slow respiration and delay ripening. Non-thermal treatment/processing techniques, such as ultraviolet light, pulsed electric fields, high-pressure processing, ultrasonication, and cold plasma, may serve as preservation aids, which effectively reduce microbial contamination while preserving the physicochemical properties and enhancing the shelf life of fresh produce. Additionally, active packaging such as edible films and coatings, and incorporating functional agents such as antioxidants, antimicrobials, ethylene scavengers, oxygen scavengers, carbon dioxide absorbers, and moisture-regulating components, helps to maintain optimal storage conditions, while intelligent packaging integrates sensors, and indicators to provide real-time information on freshness and spoilage, further contributing to fresh produce preservation. By critically examining the mechanisms, benefits, and challenges of these emerging preservation technologies and aids, this chapter highlights their potential to transform postharvest management, offering promising solutions for reducing postharvest losses, enhancing food and nutrition security, and meeting evolving consumer expectations for high-quality produce.