This review article focuses on the application of chitosan in fruit preservation, highlighting its potential as a natural and environmentally friendly alternative to chemical preservatives. Chitosan, derived from chitin, exhibits excellent antibacterial, film-forming, and physiological regulatory properties, making it effective in maintaining fruit quality and extending shelf life. The article discusses the structure and preparation methods of chitosan, emphasizing its biodegradability and biocompatibility. It reviews the physiological activities of chitosan, including its film-forming properties, antimicrobial effects, antioxidant capabilities, and moisturizing properties. The review also explores various methods of applying chitosan in fruit preservation, such as film wrapping and coating, and its combination with polysaccharides, proteins, essential oils, and nanomaterials to enhance its performance. Additionally, the article addresses factors affecting the preservation effect of chitosan, including deacetylation degree, pH, molecular mass, and mass concentration. Finally, the authors provide a summary and outlook on the future potential of chitosan in fruit preservation, noting the need for further research to optimize its application and reduce production costs.This review article focuses on the application of chitosan in fruit preservation, highlighting its potential as a natural and environmentally friendly alternative to chemical preservatives. Chitosan, derived from chitin, exhibits excellent antibacterial, film-forming, and physiological regulatory properties, making it effective in maintaining fruit quality and extending shelf life. The article discusses the structure and preparation methods of chitosan, emphasizing its biodegradability and biocompatibility. It reviews the physiological activities of chitosan, including its film-forming properties, antimicrobial effects, antioxidant capabilities, and moisturizing properties. The review also explores various methods of applying chitosan in fruit preservation, such as film wrapping and coating, and its combination with polysaccharides, proteins, essential oils, and nanomaterials to enhance its performance. Additionally, the article addresses factors affecting the preservation effect of chitosan, including deacetylation degree, pH, molecular mass, and mass concentration. Finally, the authors provide a summary and outlook on the future potential of chitosan in fruit preservation, noting the need for further research to optimize its application and reduce production costs.