Abstract:This study aimed to explore the effect of polysaccharide-based edible coatings on the storage quality of dried longan. Pectin， chitosan， and sodium alginate were selected as coating materials to analyze their effects on moisture， texture， color， nutrition， and antioxidant activity of dried longan during storage. The results showed relatively large fluctuations in moisture content， water activity， hardness， reducing sugar， total phenols， total flavonoids， and other quality indicators of longan samples from the control group and coatingtreated group during the entire storage period. Additionally， the color gradually became darker， while ascorbic acid and antioxidant activities were gradually decreased. Compared with the control group， the ascorbic acid degradation rate and color browning rate were accelerated in dried longan after coating treatment. The kinetic analysis of color changes indicated that the browning reaction rate was the lowest in the control group. At a concentration of 0.25%， pectin， chitosan， and sodium alginate coatings could accelerate browning. However， in terms of nutrient retention， coating treatment had a certain inhibitory effect on the degradation of total phenols and total flavonoids in the middle and late storage stages （after 60 days） of dried longan.