Post-harvest losses account for an estimated 30–50% of global fruit and vegetable production, driven primarily by physiological processes (respiration, transpiration) and microbiological spoilage. To address this critical challenge, sustainable and safe preservation technologies are urgently needed. Edible coatings based on starch matrices fortified with natural antioxidants have emerged as a promising green and bioactive strategy. This article provides a comprehensive review of their role and efficacy in extending the shelf life of fresh produce, synthesizing peer reviewed literature from the last decade. Starch, sourced from materials like cassava, corn, or sago, forms a semi permeable film that acts as a selective barrier to gases and water vapor, thereby modulating respiration and minimizing weight loss. The incorporation of natural antioxidants provides complementary biochemical protection by inhibiting oxidative damage and enzymatic browning. This synergistic mechanism, where the starch matrix offers physical protection and antioxidants counteract biochemical degradation, overcomes the inherent limitations of pure starch films. The result is significantly enhanced retention of nutrients, preserved sensory quality, and extended shelf life. In conclusion, starch antioxidant edible coatings represent an effective, sustainable solution for post-harvest management. Their adoption can substantially reduce global post-harvest losses while simultaneously improving food safety, quality, and sustainability.