Fungi-induced postharvest diseases are the leading causes
of food
loss and waste. In this context, fruit decay can be directly attributed
to phytopathogenic and/or mycotoxin-producing fungi. The U.N. Sustainable
Development Goals aim to end hunger by 2030 by improving food security,
sustainable agriculture, and food production systems. Antagonistic
yeasts are one of the methods presented to achieve these goals. Unlike
physical and chemical methods, harnessing antagonistic yeasts as a
biological method controls the decay caused by fungi and adsorbs and/or
degrades mycotoxins sustainably. Therefore, antagonistic yeasts and
their antifungal mechanisms have gained importance. Additionally,
mycotoxins’ biodetoxification is carried out due to the occurrence
of mycotoxin-producing fungal species in fruits. Combinations with
processes and agents have been investigated to increase antagonistic
yeasts’ efficiency. Therefore, this review provides a comprehensive
summary of studies on preventing phytopathogenic and mycotoxigenic
fungi and their mycotoxins in fruits, as well as biocontrolling and
biodetoxification mechanisms.