The coatings for fruits and vegetables are not edible due to the presence of synthetic fungicides.With people's desire for natural products that environmental and healthy benefits,edible coatings are become the priority for researcher at home and abroad.The additives trend to natural and edible as well.This review covers some recent advances on structural components and functions of edible coatings for fruits and vegetables,including polysaccharide films,protein films and lipid films,as well as the additives such as antioxidant,bactericide and other auxiliaries.