Maize is among the most essential crops produced worldwide. It goes through multiple stages of processing before becoming edible orconsumed. During storage, maize is exposed to the attack of different biological agents, such as fungi and insects, which often result insignificant quantitative and qualitative losses. Several physical, chemical, and biological strategies have been developed to combat thisproblem, and the study and identification of proteins with activity correlated to maize resistance becomes relevant. However, most of thesestudies are focused on the preharvest stages of the crop. Our review summarizes the latest knowledge of maize proteins associated withfungal and insect resistance during storage and the underlying mechanisms. Furthermore, we provide future perspectives on postharvestproteomics and the challenges of breeding storage-resistant maize.

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