The fruit yield of china is the first in the world for consecutive years. Butbecause of the finity of the fruit storage capacity and the undevelopment ofpreservation technology at the ambient temperature, the waste and loss of thefruits is over 38% every year. So, resolving the problem of preservation fruitat the ambient temperature is a hot problem, and the edible coating is a kind ofeffective methods. At present, the study of the edible coating mostly focus onthe exploiture of the applied technology, the research of the theory on theedible coating preservation is still weakness. This restricted the developmentand application of the edible coating. The theory of the edible coatingpreservation was studied with bionics, and the research methods wereprovided in this paper. The study is significative in preservation theory andtechnology offruits with edible coating at the ambient temperature. In this paper, we offered a study method of edible coating preservationafter analyzing edible films and edible coatings in home and abroad. Concretecontent is: selecting the tomatoes as the studied object, analyzing the itssurface morphology and its surface waxes (the waxes can form surfacenosmooth), discussing the metewand and methods of the stored tomatoesquality, studying the character of the corn starch-based edible coatingsolutions adding lipid acid which is the solid at ambient temperature, finallyconfirming the ingredients of the edible coating solution and technicalprocessof the confecting and coating. Via the preserving testes of the tomato with thecorn-starch based edible coating which is the best in the range of the test, thefeasibilityof this method in this paper was confirmed. Randomicity in selecting edible coating materials was reduced andinstability in the preserving effect was depressed via this research. This paperprovided academic basis for application of edible coating, and there were 110Abstractseveral innovations in the methods and the techniques. Combining theresearch of theory and experiments, we have accomplished main researchwork as follow: For analyzing the color changes of the stored tomatoes at ambienttemperature, a new method of collecting image was provided. The methodonly uses some current equipment, which consists of a digital camera, asimple box and 4 incandescent bulbs. Its excellences are low cost,convenience, sensitive, stabilization, and credibility. Moreover, in the courseof the color changes, the gray, hue(H) and difference of the saturation(S)could describe the quality change of the stored tomatoes exactly and sensitive. We have provided a new method of mensurating the fruit firmness. Thismethod can offer the curve of firmness- variation, in the curve, we can obtainthe outer firmness Ｆａ, inner firmness Ｆｂ, and variation △Ｘ at the biggestfirmness. Then define Ｆａ／△Ｘ　as integrate firmness. The integrate firmnesshave volume property; can describe the mechanical character of the storedtomatoes in the storage and transport. Analyzing the changes of the tomatoes in the storage, the estimate ofdescribing the quality change on the stored tomatoes include the content of thereductive sugar, the content of the total acid, the content of the vitamin C, theweight loss, the gray value of the color, the hue(H) and the difference of thesaturation(S) , etc. Considering the cost, the convenience, stabilization, andcredibility, the gray value and the hue(H) of the tomato color are thepreferable to describe the quality change of the stored tomatoes exactly andsensitive. The others could use in special purpose. The surface of the tomato covered by the wax. The wax will decreasedalong with the extending of the storage, and nosmooth formed with wax willloss, at the mean time, the weight loss of the tomatoes will increase. Itindicated that the wax structure of the surface is nearly related with the storedproperty of the