In summary, the study suggests that preharvest chitosan treatment with a concentration of 1% combined with MAP storage can significantly improve the key quality parameters of sour cherries. The results of this research demonstrate that chitosan could be used in the food industry as a natural and sustainable alternative to conventional chemical preservatives and fungicides. In addition, this study could potentially have practical implications for the cherry industry and contribute to the development of more effective postharvest treatments for sour cherries. Furthermore, the use of chitosan as a natural alternative to chemical pesticides could have a beneficial impact on the food chain, making it safer and more sustainable for all.