An edible coating for the preservation of pieces of fruit, a manufacturing and application process thereof, the edible coating being formed by an aqueous solution which is applied over the pieces of fruit, coating them, where the aqueous solution comprises a polysaccharide base of carboxymethyl cellulose, a source of calcium, an antioxidant agent and additionally an antimicrobial agent, and where the carboxymethyl cellulose has a viscosity of above 1500 mPa.s and is at a low concentration of between 0.025% and 1% by weight relative to the total weight of the components of the aqueous solution.