eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2014-10-29 2 5 158 161 10.12691/ajfst-2-5-4 AJFST2014254 article Waqas Ahmed waqasbinniaz@yahoo.com 1 Masood Sadiq Butt 1 National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan Instant research project was an attempt to address the postharvest losses in strawberry using the concept of biodegradable edible coatings. Purposely, alginate and soy based coatings were developed at various levels (2, 2.5 and 3%) and assessed for the role in controlling the moisture loss and total solids in the coated fruit. From results, it was deduced that moisture loss was lowered to 4.86% in T3 (Soy 3%) as compared to 13.45% in T0 (Control) for strawberry kept at controlled climate chamber. Likewise, 2.5 and 3% combinations of soy and alginate based coatings were found efficient in maintaining overall solids content of the coated strawberry.Based on the findings, edible coatings are suggested as an innovative, cost effective and environmental friendly preservation technique that holds potential to be used on fresh perishable commodities. http://pubs.sciepub.com/ajfst/2/5/4/ajfst-2-5-4.pdf strawberry edible coatings alginate soy shelflife