The consumption of minimally processed fruits and vegetables has increased in recent years. Currently,
the use chemical preservatives is unable to guarantee the safety of minimally processed fruits and
vegetables. These conditions have stimulated research into alternative methods for increasing their
safety and shelf-life. The use of protective cultures, particularly lactic acid bacteria, microorganisms from
indigenous microflora and their antimicrobial products, has been proposed for minimally processed
products. However, the application of bioprotective cultures has been limited at the industrial level. In
this perspective, the aim of this review was to summarize the state-of-the-art application of biocontrol
agents in minimally processed fruits and vegetables and their action mechanisms against spoilage and/or
pathogenic microorganisms