Background and purpose :The overall quality and shelf life of the fruits and vegetables are reduced due to various factors such as reduced water activity, enzymatic browning, tissue damage, the aging process, and microbial growth, etc. Due to the high sensibility of strawberries to fungal agents, they have a short shelf-life period and are decayed too fast. Using chemical fungicides to extend shelf-life is a great health concern. Today, the application of edible coatings as one of the methods in packaging fruits and agricultural products has become popular and as these coatings have natural materials and do not cause any environmental pollutions, are largely substituting synthetic materials. Edible coatings as a semi-permeable barrier to gases and vapor resulted in reducing the respiration in the fruit.Materials and Methods:Accordingly, this study attempted to use a soy protein isolate coating (۵%) - nano capsulated green tea extract (۰.۵, ۱, and ۱.۵%), to prevent early spoilage in the strawberry, while preserving its appearance and nutritional properties. The effect of this coating on some properties of fresh strawberries including a reduction in weight loss, soluble solids, some sensory properties such as texture, color, taste and odor, pH and acidity, and total microbial count during a ۱۲-day shelf-life period (days: zero, four, eight and twelve), were evaluated.Results: The results showed that over the shelf-life period, pH, soluble solids, fruit weight loss percentage, and total microbial count increased, while the acidity and sensory properties including texture, color, taste, and odor decreased. Finally, at the end of the shelf-life period in the samples, the best results were related to thefruit coated with soy protein- ۱.۵% nano-capsulated green tea extract as it was shown the highest acidity (۰.۳۹) and sensory assessment (texture: ۲.۷۰, color: ۲.۸۸, taste: ۲.۵۱, odor: ۲.۶۲) and also the lowest pH (۳.۶۷), soluble solids (۸.۱۵), fruit weight loss percentage:(۵.۱۱), and total microbial count (۵.۱۲) were observed in the same sample.Conclusion:Coating strawberry fruits with green tea extract improved the appearance and physicochemical properties of strawberry fruit compared to the control. In addition to the desired coating effects, green tea extract also had high antimicrobial activity. It was found that during the synergistic effects with green tea extract, it reduced the number of microorganisms and improved the sensory properties of strawberries during storage.