Chitosan, a natural polysaccharide derived from chitin, has shown promising applications in fruit preservation due to its antibacterial, antioxidant, and film-forming properties. This review highlights the use of chitosan in extending the shelf life of fruits by inhibiting microbial growth, delaying decay, and maintaining fruit quality. Chitosan can be applied as a coating or film to create a protective barrier, reducing water loss and slowing respiration. It also enhances the fruit's resistance to spoilage by regulating physiological processes and preventing microbial contamination. Chitosan's effectiveness is influenced by factors such as its degree of deacetylation, pH, molecular weight, and concentration. When combined with other materials like polysaccharides, proteins, essential oils, or nanomaterials, chitosan's preservation properties are further enhanced. For example, chitosan combined with polysaccharides like cellulose or starch improves stability and antimicrobial activity, while chitosan with essential oils provides additional antibacterial effects. Modified chitosan, such as carboxymethyl chitosan or quaternized derivatives, offers improved solubility and antimicrobial activity. Despite its advantages, challenges remain in optimizing chitosan's application, including determining the optimal concentration and treatment methods. Future research should focus on enhancing chitosan's performance through advanced techniques like ultrasonic pretreatment, freeze-drying, and electrostatics to improve its effectiveness in food preservation. Chitosan is a sustainable and eco-friendly alternative to synthetic preservatives, with potential applications in food packaging, textiles, and medicine. Its biodegradability and biocompatibility make it an attractive option for environmentally friendly solutions in various industries.Chitosan, a natural polysaccharide derived from chitin, has shown promising applications in fruit preservation due to its antibacterial, antioxidant, and film-forming properties. This review highlights the use of chitosan in extending the shelf life of fruits by inhibiting microbial growth, delaying decay, and maintaining fruit quality. Chitosan can be applied as a coating or film to create a protective barrier, reducing water loss and slowing respiration. It also enhances the fruit's resistance to spoilage by regulating physiological processes and preventing microbial contamination. Chitosan's effectiveness is influenced by factors such as its degree of deacetylation, pH, molecular weight, and concentration. When combined with other materials like polysaccharides, proteins, essential oils, or nanomaterials, chitosan's preservation properties are further enhanced. For example, chitosan combined with polysaccharides like cellulose or starch improves stability and antimicrobial activity, while chitosan with essential oils provides additional antibacterial effects. Modified chitosan, such as carboxymethyl chitosan or quaternized derivatives, offers improved solubility and antimicrobial activity. Despite its advantages, challenges remain in optimizing chitosan's application, including determining the optimal concentration and treatment methods. Future research should focus on enhancing chitosan's performance through advanced techniques like ultrasonic pretreatment, freeze-drying, and electrostatics to improve its effectiveness in food preservation. Chitosan is a sustainable and eco-friendly alternative to synthetic preservatives, with potential applications in food packaging, textiles, and medicine. Its biodegradability and biocompatibility make it an attractive option for environmentally friendly solutions in various industries.