On the other hand, edible coatings have also been used to protect fresh-cut fruit from dehydration and water loss. The coating acts as a gas barrier around each fruit piece and creates sort of a modified atmosphere in each coated piece. It is expected to reduce water losses and extend shelf-life of the fresh-cut product at optimum temperature and relative humidity (Rojas-Graü et al., 2008). Some polysaccharides have been used as edible coatings to improve the quality of different fresh-cut fruit (Tapia et al., 2007; Rojas-Graü et al., 2007b; Rojas-Graü et al., 2008). However, there are no published data on edible coatings used in fresh-cut pineapple.