Abstract: This paper studied the effect of different ingredients on the physical and mechanical properties of the edible coatings of chitosan. The results showed that the water vapor permeability(WVP) and the moisture absorption(MB) increased with the increase of the concentration of CH and GLY, and decreased with the increase of the concentration of SUC, SPAN and SPI respectively. The elongation(E) increased with the increase was of the concentration of GLY, and decreased with the increase of the concentration of GLY, SUC, SPAN and SPI respectively. GLY has an maximal effect on WVP, MB and E. SUC and SPI has an great effect on gas permeability. The regressive models of the permeabilities of O2 and CO2 was established by SAS 8.2 respectively.

Key words: chitosan, WVP, elongation, gas permeability