Raisin is one of the most important products in terms of agriculture exports. During storage period,
the product turns sticky and hard due to exudates syrup and moisture loss. To overcome this problem the
application of edible coating suggests being of proper assistance. Edible coating is defined as a thin layer of
edible material form as a film on the surface of the fruits and vegetables. This coating can affect the respiration
and moisture loss. In this research, three different edible coating materials including Pectin, Plant Gum and
Starch as well as two varieties of raisin, Thompson seedless and Shahani were investigated. The coated raisins
were kept under proper conditions for 6 months. During this period of storage, chemical, microbiological and
sensory properties were evaluated. The data indicated that performance of pectin film was better than
gum and starch coatings. Microbiological evaluation showed that the microbial count decreased
significantly in both PDA and Osmophilic Agar media during storage period (P<0.05). The results of
sensory evaluation showed that the colour and texture of Thompson seedless variety coated with
pectin were the best, while in the term of flavour, samples covered with gum proved to be the best. In the
case of Shahani variety, the samples coated with pectin had better colour, texture and flavor, significantly
(P<0.05). The scanning electron microscopy evaluation of coated samples showed that the pectin film was the
most even among all of the other coating materials.