Fruit and vegetables require advanced post-harvest technology to improve its shelf life and to preserve its storage stability. This paper provides an overview of new trends and technologies for extending the shelf life of fruits and vegetables, including edible film and probiotics, Cold plasma, UV-C, Ultrasound, and HHP, as well as their advantages and drawbacks. Each method has advantages and disadvantages, and research is still being conducted to determine which ways are the most practical for each application. The ability of microorganisms to tolerate destruction, the nature of the decontaminated substrate, and the treatment's safety all play a role in determining the best procedure.