Postharvest pathogens cause diseases that reduce the shelf-life of fresh produce, resulting in losses that can reach 50% of the production. Therefore it is necessary to investigate new strategies to reduce the damage caused by these pathogens. Endophytic fungi are microorganisms, including a wide range of filamentous fungi and yeasts, that live in association with host plant tissues or organs without generating disease symptoms. These microorganisms can promote plant growth, increase tolerance to abiotic stresses, or be a source of important chemical compounds for industry. Furthermore, endophytic fungi stand out as important biological control agents (BCAs) of phytopathogens, due to mechanisms such as direct parasitism, production of diffusible or volatile antimicrobial secondary metabolites, lytic enzymes, competition for space and nutrients and/or the activation of plant defenses. In recent decades, several studies have proposed the application of endophytic fungi as BCAs in postharvest diseases in fresh produce, both through direct application and through the use of their secondary metabolites.
