（1.School of Agriculture and Food Science，Zhejiang Agricultural and Forestry University，Lin’an，Zhejiang 311300;2.Agricultural and Forestry Bureau of Ninghai County，Ninghai，Zhejiang 315600）
‘Ninghai Bai’ loquat was used as test material in the experiment，using the konjac glucanmannan chitosan as a film coating，three experimental design 0.1%，0.5% and 1.0% were set to study the preservation effect of konjac glucanmannan on ‘Ninghaibai’ loquat.The control was not taken any processing.The fruit coated with konjac glucanmannan were stored at 4±1℃，observation and measurement were done at regular intervals.The results showed that comparing with the control，konjac glucanmannan coating and stored at 4℃ could reduce decay rate，and extend the freshness of ‘Ninghaibai’ loquat significantly.0.5% was the best concentration，which could slow down the loss of total soluble solids，titratable acid and vitamin C content，and delay senescence.