**4. Conclusions**

PVA/CH blends exhibit better morphological and mechanical properties than neat PVA. They slow metabolic processes and delay strawberry ripening, as indicated by reductions in weight loss as well as retention of firmness, decay percentage, TA, TSS, and ascorbic acid content. PVA/CH bilayer films showed a beneficial effect on the maintenance of strawberry quality and freshness throughout the storage period. The PVA/CH-2.5 bilayer film balances the benefits of PVA and CH and may be the best choice for improving the quality and shelf lives of fresh strawberries for up to six days at 18 ± 2 ◦C and a relative humidity of 60% ± 5%, with acceptable overall sensory scores.

**Acknowledgments:** We acknowledge the Natural Science Fund of Education Department of Sichuan province (16ZB0044 and 035Z1373).

**Author Contributions:** Yaowen Liu and Shuyao Wang developed the original idea and the protocol, abstracted and analyzed data, wrote the manuscript, and is guarantor. Wenting Lan and Wen Qin contributed to the development of the protocol, abstracted data, and prepared the manuscript.

**Conflicts of Interest:** The authors declare no conflict of interest.
