*2.4. Sample Coating*

Sodium alginate and calcium chloride solutions were poured in to the plastic containers and the strawberry cut fruits were placed in a fabric mesh and dipped completely into the sodium alginate solution for 5 min, removed, and drained for 1 min in a plastic mesh, dipped again this time in the calcium chloride solution for 5 min, removed, drained, and left on filter paper for 10 min at room temperature (22 ◦C) to remove the surface excess of the coating solution. Two kg of strawberry cut fruits were coated with the sodium alginate-calcium chloride-based edible coating [21].
