Strawberry fruits have a very short shelf-life and senescent period due to their high degree of perishability and infection caused by several pathogens that can rapidly reduce fruit quality. The aim of this study was to determine the efficacy of calcium chloride and carboxymethyl cellulose (CMC) coatings with and without chitosan (CH) coatings on the shelf-life and overall quality of strawberry fruit. Strawberry fruit dipped for 5 min in solutions of calcium chloride (1%, 2% and 3%) and CMC (1%, 2% and 3%) alone and in combination with chitosan 1% for 5 minutes followed by placing them on newspaper sheet for drying in shade for 30 minutes. After treatment the fruits of each lot were packed in specially designed “punnets” made up of propylene material. The fruits were stored in refrigerated condition at 4±10c and 85-90 per cent relative humidity, while the uncoated fruit served as controls. Fruit coated with edible coatings showed significant delays in the change of weight loss, spoilage percentage, pH, total soluble solids (TSS) and anthocyanin content as compared to uncoated control fruit. In addition, the edible coatings had a positive effect on maintaining higher score for sensory parameters which decreased in control fruit due to over-ripening and senescence processes. As compared to control and all other treatments, the use of CMC 2% + CH 1% coating was found to be the best for extending the shelf-life and maintaining quality of strawberry fruit.