application of edible coating as a way of prolonging the shelf-life of perishable fruits and vegetables is promising. two plum cultivars (stanley and giant) were treated with 1% chitosan and then stored at 0-1oc and relative humidity of 90±5% for 40 days. changes in weight loss, respiration rate, fruit firmness, soluble solid content, titrable acidity, ph, ascorbic acid as well as decay rate we...