To determine the efficacy of chitosan, sodium alginate, and konjac glucanmannan on the shelf-life and overall quality of strawberry fruits, we repeatedly estimated the weight loss, decay percentage, sensory evaluation, hardness, soluble solid content (TSS), ascorbic acid content, titratable acid (TA) content, and antioxidant activity of strawberry fruits coated with these three polysaccharides during the storage period. Results demonstrated that chitosan, sodium alginate, and konjac glucanmannan could significantly delay the main changes of strawberry fruits. Among the three polysaccharides, chitosan was especially useful for extending the shelf-life and maintaing quality of strawberry fruits, and konjac glucanmannan was best for the maintenance of the TA content.