Post-harvest management plays a vital role in agricultural food chains, especially in developing countries, as it focuses on maintaining the quality and shelf life of the produce while minimizing losses. Post-harvest loss (PHL) refers to reducing food quantity and quality from harvest until it reaches consumers. Among the various factors contributing to PHL, the losses due to disease are detrimental. They lead to spoilage through symp- toms such as rotting and the production of harmful toxins. Due to its perishable nature, fruit and vegetables are most vulnerable to various post- harvest pathogens. Chemical fungicides are commonly used to manage post-harvest diseases, but they pose risks of environmental pollution, consumer health concerns and pesticide resistance by pathogens. To overcome the negative impact resulting from the use of chemical compounds, there is an urgent need to develop alternate control measures for protecting perish- able produce and human health. Recently, beneficial organisms have gained a significant role in managing these diseases, with probiotic bacteria and yeast as key organisms. They help to maintain the quality of fresh produce by protecting it from harmful pathogens through rapid colonization, competition for space and nutrients, creation of an acidic environment, activation of defence mechanisms and production of antimicrobial compounds such as cell wall-degrading enzymes, bacteriocins and volatile organic compounds. Probiotic-based treatments were applied through edible coatings, sprays, or incorporated into packaging materials as natural and safe ways to extend the shelf life of perishable goods. This review prioritized compiling research findings employing the mechanism of probiotics in disease management and its utilization for managing post-harvest diseases.
