But CS-CaCl2 coating seemed to lack the ability of inhibiting the metabolic activity of fresh-cut apples as the SSC of apple slices coated with CS-CaCl2 coating was not so reasonable. In this work, we have presented an effective and low-cost method to enhance the preservation of fresh-cut apples.This method could largely prolong the shelf-life of fresh-cut apples at room temperature and do not produce any negative changes in sensory attributes. We hope that this method will be a new system for food preservation and will have lots of possible industrial applications.