As people pay more and more attention to healthy diet， fruit and vegetable products have attracted much attention as an important source of nutrition. However， the preservation of fruits and vegetables has always been a difficult problem. Traditional fruit and vegetable preservatives often rely on chemical substances， which not only improve the preservation effect， but also bring potential risks and adverse effects. Therefore， the development of green and effective antibacterial agents in the production and distribution chain of fruits and vegetables has become a research hotspot. In recent years， the use of lactic acid bacteria to slow down fruit and vegetable spoilage has attracted a great deal of interest. They can slow down fruit and vegetable spoilage without significant adverse effects， so the potential of lactic acid bacteria as preservatives in fruits and vegetables is enormous. However， the inhibition mechanism of lactic acid bacteria is not well studied， and the number of lactic acid bacteria or their metabolites approved by regulatory agencies and widely available for commercial use is still small， leading to their imperfect application in fruit and vegetable preservation and storage. This paper reviewed the mechanism of lactic acid bacteria inhibition， the current status of application， and the potential advantages and limitations in the inhibition of spoilage bacteria. The research progress of lactic acid bacteria as bacterial inhibitors in fruit and vegetable products in recent years was summarized， and the development direction of lactic acid bacteria was prospected in order to provide theoretical basis for the application of lactic acid bacteria in fruit and vegetable preservation.