Postharvest diseases can ruin fruits and vegetables during storage and transport. To combat this, scientists are turning to microbial antagonists, which are helpful microorganisms that can fight off harmful pathogens. These antagonists are seen as a promising and eco-friendly alternative to chemical fungicides. Many effective microbial antagonists have been identified for controlling postharvest diseases. By using these friendly microbes, we can reduce decay and extend the shelf-life of fruits and vegetables in a natural way.