Edible coatings represent a key area of development in new multifunctional materials aimed at improving food quality and safety. In the present work, the edible coating was prepared using carboxymethyl cellulose powder and lemon essential oil incorporated coating for comparison. Strawberries were coated using the dipping method. Both the control and coated fruits were stored at room temperature. The physico - chemical parameters were measured in the regular interval of time i.e., 1, 3 and 6th day of the storage. In conclusion, EACs based on polysaccharides improved the characteristics, increasing the shelf life of strawberries from 2 (control) to 6 d (coated fruits).