Abstract
This study was carried out to judge the effect of carbohydrate (chitosan, alginate and starch) and protein based (soya and whey) edible coatings on shelf life of cherries. During the study cherries were coated with 1, 2 and 3% of chitosan, alginate, starch, soya and whey protein coatings and the coated cherries were stored at room temperature up to 12 day and examined for different quality indices at interval of three days. All coatings extended keeping quality of cherries except starch. However, 3% chitosan showed best result with significant preservation of all quality parameters.
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