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The impact of gum arabic (GA) (10 and 15% w/v) on the quality and postharvest‐shelf life of strawberry at storage condition of 4 ± 1°C for 10 days were evaluated. Significant (p < .05) differences were found for the overall 15% GA‐coating as compared with the control. The application of GA‐coatings maintained the total contents of phenolic, anthocyanin and total soluble solid (TSS) but significantly (p < .05) retarded the increase in polyphenol oxidase (PPO) activity, reduced weight loss, and completely inhibited fungal infections. Moreover, the 15% GA edible coating retained the color, improved the firmness, and increased antioxidant activity compared with control. Likewise, sensory analysis results also showed the effectiveness of 15% GA‐coating by retaining the quality of strawberry fruits. The results show that 15% of GA‐coating can be an effective strategy for enhancing the quality of strawberry fruits during …