Strawberry fruits have a very short shelf-life owing to their high degree of perishability. This study aimed to determine the efficacy of chitosan (CH) incorporated with olive oil residues (OOR) coatings on overall quality of cold-stored strawberry fruits compared to watery wax incorporated with thiabendazole. Strawberries were sprayed after infected with Rhizopus stolonifer with six different coating formulas and uncoated fruits. Indeed, all freshness and microbiological parameters were significantly increased in uncoated fruits compared to coated fruits. Amazingly, the coated strawberry using CH-OOR 2% was reduced significantly the gradual decline in their contents of total phenolics, flavonoids and their antioxidants. Likewise, it was the lowest fruits in decayed area, fungal count and malondialdehyde development. Then, fruits were coated with CH-OOR showed uniform coating distribution, since it was impossible to see any pores. Therefore, coating treatments with CH-OOR was improved the membrane integrity and increased the keeping quality.
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