This book explores the use of edible bio-based coatings-specifically casein, zein, and chitosan-to extend the shelf life of perishable fruits and vegetables such as guava, papaya, and tomato. It delves into how these coatings can delay ripening, maintain physicochemical and sensory quality, and reduce microbial spoilage, ultimately minimizing post-harvest losses. Through detailed analysis and experimentation, the book demonstrates the effectiveness of these natural coatings as a sustainable, eco-friendly alternative to conventional packaging. It presents edible coatings as a promising postharvest technology with practical applications in food preservation and supply chain enhancement.