**Ghaidaa Alharaty and Hosahalli S. Ramaswamy \***

Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21111 Lakeshore Road, Ste Anne de Bellevue, QC H9X 3V9, Canada; ghaidaa.alharaty@mail.mcgill.ca **\*** Correspondence: hosahalli.ramaswamy@mcgill.ca; Tel.: +1-514-398-7919

Received: 30 July 2020; Accepted: 18 August 2020; Published: 21 August 2020

**Abstract:** Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an increase in moisture loss, respiration rates, and the deterioration of their sensory properties. The effect of a sodium alginate-calcium chloride edible coating on quality preservation and shelf life extension of strawberry cut fruits stored at 4 ◦C was studied. Control samples had mold growth initiated after one week of storage at 4 ◦C, while the coated fruit samples had a mold free shelf life extension for up to 15 days. The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates and delayed the increase of the pH and soluble solid content. Furthermore, the coating delayed surface mold growth for up to 15 days and preserved the sensory properties of the cut fruits such as color and texture.

**Keywords:** strawberry; edible coating; cut fruits; post-harvest; storage; quality
