**4. Conclusions**

The results demonstrated that the sodium alginate-calcium chloride edible coating extended the shelf life of strawberry cut fruits stored at 4 ◦C for up to 15 days. The edible coating reduced the transpiration and respiration rates, acting as a protective barrier, which caused the reduction of mold growth and preserved the sensory properties of the cut strawberries. Additionally, the sodium alginate-calcium chloride edible coating delayed the increase in TSS content and the pH of the cut fruits through citric acid retention. The use of a sodium alginate-based edible coating on cut fruits help both consumers and producers reduce food losses and save money.

**Author Contributions:** Conceptualization, G.A. and H.S.R.; Methodology, G.A.; Software, G.A.; Validation, G.A.; Formal analysis, G.A. and H.S.R.; Investigation, G.A.; Resources, H.S.R.; Data curation, G.A. and H.S.R.; Writing—original draft preparation, G.A.; Writing—review and editing, G.A. and H.S.R.; Visualization, G.A. and H.S.R.; Supervision, H.S.R.; Project administration, H.S.R.; Funding acquisition, H.S.R. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Acknowledgments:** This research was partly supported by the Natural Sciences and Engineering Research Council (NSERC) Discovery Grants Program.

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