The effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation was investigated. The postharvest grapes were coated with 2% of alginate and 3% of carboxymethyl cellulose combined with ？CFU/mL of brewer yeast. The combined treatment samples showed good sensory character on day 13 compared with control samples or only coated samples. The increase of weight loss and decrease of total soluble solids of combined treatment grapes were restrained. Furthermore, the protective enzymes including superoxide dismutase, peroxidase, and catalase of combined treatment sample showed higher activities. Accordingly, the increase of malonaldehyde content was also restrained and more vitamin C was preserved in combined treatment samples. At day 13, the weight loss rate and the total soluble solids of grape treated with coating + yeast were 23.6% lower and 20.6% higher than those of control samples, respectively. Coating grapes with 2% of alginate and 3% of carboxymethyl cellulose combined with brewer yeast of ？CFU/mL was a well-proven method to preserve postharvest grapes. 1. Introduction In recent years, conventional production systems of fruits and vegetables have been characterized by an excessive use of chemical compounds during pre- and postharvest treatments. The grape is a highly perishable nonclimacteric fruit with reduced shelf-life due to decay, weight loss, and nutrient degradation during the storage time. It is traditionally treated with different chemical products such as SO2 to control the main postharvest pathogen [1]. Nevertheless, new consumer trends and subsequent legislative changes demand healthier, environmentally friendly food production systems. Edible films can be used to protect perishable food products from deterioration by retarding dehydration, providing a selective barrier to moisture, oxygen, and carbon dioxide, suppressing respiration, improving textural quality, helping to retain volatile flavor compounds, and reducing microbial growth [2]. Carboxymethyl cellulose (CMC) is the most important water-soluble cellulose derivative, with many applications in the food industry and in cosmetics, pharmaceuticals, detergents, and so forth [3]. Alginate, a polysaccharide derived from marine brown algae, has been preponderant in making edible films due to its unique colloidal properties and its ability to form strong gels or insoluble polymers upon reaction with multivalent metal cations such as calcium [4]. At present, CMC and alginate are used in fruit preservation, such as fresh garlic,
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