Fruits are particularly susceptible to post-harvest decay. In this context, bio-based coatings could be a useful and sustainable approach to overcome this problem. The EU Commission is very restrictive about food additives and materials in contact with food, regulated respectively by Reg. UE (CE) 1333/2008 and Reg. UE (CE) 10/2011. In this research, different percentages of hydroxypropyl methylcellulose (H)-guar gum (G) (1–2% w/v) and potassium sorbate (PS) (0–2% w/v) were used to produce coatings to be applied on tomatoes (Solanum lycopersicum) and oranges (Citrus sinensis). The efficacy of the coatings was firstly evaluated through an accelerated test (28 °C 90% RH, 20 days) on artificially wounded fruits, and then under storage conditions (8 °C 95% RH, 6 weeks). The physical and chemical parameters of the fruits were periodically analyzed and used to evaluate the effect of the coatings on the fruit quality through a multivariate approach (PCA). All coatings were effective in preserving fruits under refrigeration against Penicillium spp. and Alternaria spp., but PS led to significant fruit weight loss despite its strong fungistatic activity. Biopolymers showed potential for preserving fruit freshness, but alternative antifungal agents without adverse weight effects should be explored using a similar statistical approach.