Nanotechnology significantly enhances the efficacy of edible coatings for postharvest fruit preservation. By incorporating nanomaterials, such as nanoparticles and nanoemulsions, into the coating matrix, key properties like barrier function, antimicrobial activity, and controlled release of bioactive compounds are significantly improved. The integration of nanodevices enhances desirable edible coating properties while introducing novel functionalities. Challenges associated with traditional coatings, including off-flavours and uneven application, can be effectively addressed through nanotechnology. Nanodevices improve the physical, chemical, and technological properties of coatings, enabling controlled release of bioactive compounds with minimal sensory impact. This technology offers promising solutions for extending shelf-life while ensuring food safety and quality. Factors such as application techniques, edible coating formulations, and the intrinsic characteristics of the fruit must be carefully considered when selecting an appropriate coating system. The core focus of this chapter lies in the integration of nanotechnology into edible coatings. It discusses the advantages of utilizing nanoparticles, such as improved barrier properties, enhanced antimicrobial activity, and controlled release of bioactive compounds. The chapter explores various types of nanomaterials employed in edible coatings, including nanoemulsions, nanoparticles, and nanofibers. It also highlights the potential of these nano-enhanced coatings in addressing key postharvest challenges, such as microbial spoilage, enzymatic browning, and water loss.