In this study,the preservation effects of compound coating antistaling agent of polysaccharide on Myri-ca rubra at room temperature(28 ～ 32℃) and relative humidity(68% ～ 86%) were investigated.The antistaling a-gent was composed of Chitosan with konjac gum for the coating matrix,glycerin and the protein isolated from soy as film-forming additives.The results showed that compared with the control group at room temperature,the rotten fruit rate and cracking fruit rate and weightloss rates of the Myrica rubra preserved by the compound coating antistaling a-gent of edible polysaccharide are lowed obviously,inhibited the respiration rate and the content of total Vc and organic acids and other nutrients conversion,and the MDA,anthocyanin content and the increase of relative conductivity ef-fectively reduced.so that PPO,POD,PAL enzyme activity at a relatively low level,and the senescence process is re-strained during storage and the shelf life was extended.In this study the compound coating antistaling agent of chi-tosan with konjac gum treatment for Myrica rubra storage effect is superiored chitosan.