Abstract: 【 Objective 】 The research progress of edible film/coating in fruits and vegetables was collected, sorted out and summarized, the effect of different coating materials was comprehensively analyzed, and the physiological indexes after harvest and storage were summarized in the hope of providing a reference for the wide range of application of edible coating in fruits and vegetables. 【 Methods 】By collecting and consulting relevant research literatures at home and abroad, agricultural and food official website information, combined with existing research results, we summarized and analyzed the data in the past ten years, and then we conducted statistics. 【 Results 】 The commonly used coatings for fruit and vegetable preservation currently included polysaccharide coatings (konjac glucomannan and chitosan), lipid coatings (wax and paraffin), protein coatings, composite coatings and other coating materials. Fruit and vegetable could enhance the activity of antioxidant enzymes, improve the antioxidant capacity and reduce the production of free radicals after coating treatment. What’s more, these treatments kept the quality and extended the storage time. For example, ‘Nanguo’ pear and strawberry treated by chitosan extended the storage period for 20 days and 12 days, respectively, and maintained the sensory quality at the same time. 【 Conclusion 】 At present, polysaccharide and lipid coatings are mainly used in the preservation of prosperous fruits such as blueberries, strawberries, grapes, and the fresh-cut fruits such as cantaloupe to prolong the storage period. The protein coatings are mainly used in meats (pork, fish, etc.) to maintain their quality.