Edible coatings have emerged as an innovative postharvest approach to preserving fruits and vegetables, addressing both food security challenges and agricultural sustainability. While edible films and coatings serve similar functions, they differ in processing methods and physical–mechanical properties. These coatings are specifically designed to enhance food shelf life, act as protective barriers, and improve nutritional value. With sustainability gaining importance, biomacromolecules—classified as Generally Recognized as Safe (GRAS) substances—are widely utilized in the development of edible coatings. Key biopolymer sources, such as polysaccharides, proteins, and lipids, or composite materials contribute to the formation of stable colloidal dispersions, facilitating the ease of processing through various techniques like blending, spraying, dipping, and electrospinning. However, certain structural and barrier limitations necessitate improvements in edible coatings. To address these challenges, researchers are developing composite materials, incorporating targeted functional molecules, and creating multilayered structures to enhance performance. These advancements help extend food preservation and shelf life while maintaining the texture, flavor, and nutritional integrity of fruits and vegetables.