Abstract: Electron beam irradiation is a non-thermal processing technology applicable to post-harvest preservation of fruits and vegetables, enhancing their quality and extending shelf life. This paper reviews the mechanisms and research progress of electron beam irradiation in fruit and vegetable preservation. The primary mechanisms include: (1) direct destruction of nucleic acids or proteins in pathogenic microorganisms, or indirect generation of reactive oxygen species to achieve sterilization; (2) delay of senescence and deterioration in fruits and vegetables by regulating key physiological processes such as the antioxidant system, cell wall metabolism, and ethylene biosynthesis. Electron beam irradiation can effectively maintain postharvest quality and extend the storage life of fruits and vegetables. However, its efficacy is influenced by factors such as irradiation dose, produce type, cultivar, and maturity. Low to medium doses help preserve sensory, nutritional, and physicochemical qualities, whereas high doses may cause tissue damage and nutrient loss. Future integration with other preservation technologies in a synergistic manner will further advance the application of electron beam irradiation in fruit and vegetable preservation.