Edible coatings can provide an alternative to enlarge fresh fruits’ postharvest life. The effect of methylcellulose edible coating on some qualitative, chemical, physical and mechanical properties of strawberries was investigated. Coatings were used directly on the fruit surface then stored at 4C for 11 days. The results showed that no significant differences were statistically observed in total acidity, anthocyanin and antioxidant activity compared with the control ones. In contrast, the edible coating significantly prevents weight loss and decay and also, keep a small amount of fruit sugar, maintained the firmness of the strawberries, improved its quality and storage features. The cellulose coating had significant effects on surface color parameters. The color of the coated fruits was darker and clearly had less redness (lower L*, C* and H values).
