Nanomaterials influence fruit quality by exhibiting a higher potential for microbial destruction than conventional compounds, due to their higher penetration derived from their large surface-to-volume ratio. Nanoparticles (NPs) are classified as organic, inorganic, ceramic, bionanomaterials, and carbon-based nanomaterials. They enhance physicochemical properties of fruits, including firmness, texture, and nutritional value, while also mitigating microbial spoilage and oxidative stress. Their integration into edible coatings and packaging materials not only reduces postharvest losses but also extends shelf life by regulating respiration rate, ethylene production, and enzymatic activity. Additionally, NPs promote sustainability by reducing dependence on synthetic preservatives and chemical treatments, making them a promising tool for eco-friendly postharvest management. However, further research is essential to optimize their application, address safety concerns, and develop cost-effective solutions for commercial use.