Postharvest losses of fruits and vegetables are a global problem that directly affect food security, the economy, and the environment. These losses are mainly associated with fungal diseases during storage. Due to the limitations of synthetic fungicides, including the development of resistance and risks to human health, there is growing interest in sustainable disease control strategies. This scoping review analyzes the potential of the yeast Metschnikowia pulcherrima as a biocontrol agent for postharvest phytopathogens, based on the scientific literature published between 2014 and 2026. The reviewed studies identify several antagonistic mechanisms, including competition for nutrients and space, the production of organic volatile compounds, hydrolytic enzyme activity, biofilm formation, and the induction of resistance in fruits. In vitro and in vivo assays show that M. pulcherrima effectively reduces postharvest disease incidence and severity caused by certain fungi. Furthermore, its synergistic effect when combined with emerging technologies is notable. The results highlight its potential as a sustainable alternative to synthetic fungicides, although further studies are needed for large-scale commercial application.

The apple is a fruit with significant economic value and a rich nutritional profile, containing high levels of fiber, vitamins, minerals, and bioactive compounds. However, it is susceptible to chemical‐enzymatic oxidation and microbial spoilage. To extend shelf life, UV‐C radiation is a promising technology because it can achieve microbial safety without compromising post‐harvest quality. This bibliometric analysis reviewed publications from the past ten years on the use of UV‐C technology in fresh, minimally processed apples and apple juice as an alternative sanitization method. The results demonstrate the effectiveness of UV‐C, especially when combined with other technologies. Among the 52 scientific publications selected, the most notable contributions to the application of radiation in fresh apples and their derivatives came from Spain (11 articles), the United States (9 articles), and China (7 articles). Food Control was the primary scientific source of information. Overall, the results indicate that UV‐C can increase microbiological safety, extend shelf life, and preserve the sensory and nutritional qualities of apples and apple products. However, important challenges remain, such as limited radiation penetration, the lack of standardized application protocols, and the need for studies that address actual industrial‐scale processing conditions. In summary, UV‐C radiation emerges as a promising and sustainable tool for sanitizing apples and apple products, with the potential to replace or complement chlorine use. Therefore, strengthening applied research focused on industrial applications will be essential to establish this technology in the fruit and vegetable sector.