Ensuring the quality and safety of fresh fruits and vegetables remains a major challenge in the food industry, particularly due to postharvest losses caused by microbial contamination and environmental factors. While chemical preservatives have traditionally been used to extend shelf life, consumer demand is shifting toward safer, natural alternatives that minimize health and environmental risks. In this context, nanocoatings have gained attention as an innovative preservation method in line with these evolving trends. These coatings offer unique advantages by incorporating active compounds within their polymeric structures, enhancing their antimicrobial, antifungal, and antioxidant properties while also triggering beneficial physiological responses in produce. This chapter explores the potential of nanocoatings as edible coatings to improve the quality and safety of fruits and vegetables. It provides a comprehensive review of edible nanocoatings derived from polysaccharides, lipids, and proteins, highlighting their impact on microbial load, shelf life, and the physicochemical properties of fruits and vegetables. Additionally, it explores novel formulations and the use of agro-industrial by-products in nanocoating development. By examining recent advances and challenges, this study aims to offer insights into the practical applications of nanocoatings in the food industry and their role in fostering more sustainable preservation strategies.