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The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (<i>Malus pumila</i> Mill.), stored at 5 &#176;C and 22 &#176;C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 &#176;C), and 12 days at refrigerator (5 &#176;C). The results indicated that chitosan coating caused a significant decrease (<i>p</i> &lt; 0.05) in the <i>L</i>* value of cube color of cut apples. Fish gelatin&#8722;chitosan coatings mitigated the <i>L</i>* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin&#8722;chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin&#8722;chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.