The failure to promptly eliminate excessive reactive oxygen species (ROS) leads to the oxidation of biological macromolecules such as proteins, which is a key factor in chilling injury (CI) in harvested fruits and vegetables. Methionine sulfoxide reductase (Msr) is a class of redox proteins that reduce methionine sulfoxide (MetSO) in oxidized proteins back to methionine (Met), thereby restoring protein function. In recent years, the role of Msr in protecting fruits and vegetables from CI has attracted increasing research interest. This review summarizes the classification, distribution, and subcellular localization of Msr in plants and examines its roles and regulatory mechanisms in mitigating CI. The discussion focuses on postharvest CI, ROS dynamics, and Msr-related regulatory pathways. This review provides insights into improving plant quality and enhancing cold resistance through genetic engineering.