This book chapter provides a comprehensive overview of the physicochemical, mechanical, optical, thermal, and functional properties of edible coatings and films, with a focus on their role in postharvest management of fruits and vegetables. Derived from natural biopolymers such as polysaccharides, proteins, and lipids, edible coatings act as biodegradable barriers that regulate moisture, gas, solute, and aroma transfer, while enhancing visual appeal, microbial safety, and shelf life. The chapter explores the structural attributes, including thickness, tensile strength, elasticity, transparency, surface morphology, and adhesion, and how these influence overall coating performance. It examines barrier properties against water vapor, oxygen, ethylene, aroma compounds, and solutes, emphasizing the impact of formulation strategies, plasticizers, nanomaterials, and composite systems. Thermal behavior, solubility, pH stability, and biodegradability are also addressed in the context of food safety, environmental sustainability, and regulatory compliance. The chapter highlights emerging trends such as nano-reinforced and multilayer coatings and identifies key challenges in scalability, sensory compatibility, and processing technologies. By integrating material science with practical postharvest applications, this chapter aims to guide the development of sustainable and consumer-acceptable edible coatings tailored for diverse fresh produce commodities.