Abstract: The paper studied the effects of various ingredients such as film-former, preservatives, moisture-retaining agent andanti-oxidant in the emulsion system on strawberry preservation by edible coatings. The results showed that the film formingmaterials used in the emulsion system were able to form continuous liquid film in the strawberry surface, with increased senseof shine of the product after drying. The low molecular weight chitosan showed good film-forming effect and ideal anti-bacteriumeffect as well. Sorbitol took an effect on controlling weight loss of strawberry at normal temperature. Vitamin C as anti-oxidanthad no obvious anti-browning effect during storage.

Key words: strawberry, edible coatings, emulsion