Perishable commodities like fresh fruits and vegetables necessitate the utilization of technology to prolong their postharvest viability. In addition to cold storage and/or controlled atmosphere methods, edible coatings have been employed as a preservation strategy for fresh fruits and vegetables. Edible coatings are thin layers of edible materials formed directly on fruits, typically by immersing the fruits in a solution of coating material. They represent one of the most intriguing developments in the food industry in recent years. Edible coatings have the capacity to carry colorants, flavors, nutrients, as well as anti-browning and antimicrobial agents, effectively extending the shelf life of fruits and reducing pathogen growth on their surfaces. These coatings can be applied through various methods, such as dipping, spraying, or coating, to manage moisture transfer, gas exchange, or oxidative processes. Nanoparticles can play a crucial role in enhancing the barrier properties and functionality of fruit preservation coatings, especially given their larger surface area. Antimicrobial nanoparticles are often incorporated into edible coatings and films, which are subsequently applied to fruits to prolong shelf life and enhance storage quality. Recently, numerous substances have been recognized as nanocoatings, each with its own set of advantages and disadvantages. Therefore, the purpose of this chapter is to investigate the impact of edible coatings on fruits, with a particular focus on the utilization of nanocoating applications.