This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.