The use of biodegradable films for coating fruit has been proved to be an environmentally correct option to extend fruits shelf life. The following study investigated the preservation of cherry tomatoes through chitosan films. The tomatoes coated with chitosan films were compared to uncoated tomatoes and to carnauba wax coated tomatoes, in which analysis of mass, texture, color, solids content, pH and titratable acidity were made over 15 days . The obtained results showed that chitosan coated tomatoes had lower mass loss than wax-coated tomatoes and uncoated tomatoes. Tomatoes resistance measured by the texture test had decreased over time, and remained practically stable for the ones coated with chitosan. As maturation occurred, the luminosity decreased for all tomatoes and the factor that determines the red color increased, indicating chlorophyll degradation by ethylene. In a general way, for pH and acidity values, conclusive results was not obtained. However, soluble solids brix values decreased when it should have increased, indicating that tomatoes have a different maturation state compared to other fruits. The study concluded that chitosan proved itself to be a better coating when it comes to delaying cherry tomato maturation.