The invention relates to an edible coating for preserving fruit pieces, and to the manufacturing and application method thereof, wherein the coating is applied to the fruit by means of a first aqueous solution of an alginate of a high viscosity that is greater than 250 mPa.s and that has a low concentration that is 0.05% to 1% in weight with respect to the total weight of the first aqueous solution, and by means of a second aqueous solution that including a crosslinking calcium ascorbate or calcium lactate agent to induce the gelification of the alginate, and that including citric acid as an antioxidant agent or a combination of citric acid and sodium ascorbate, the second aqueous solution further being capable of containing malic acid as an antimicrobial agent, wherein the citric acid and, where appropriate, the malic acid behave as metal ion chelating agents.
