Abstract: In recent years, the rapid development of edible coating provides a new development direction for food preservation technology. Due to the unique nano effect, nanomaterials have become the research focus of researchers at home and abroad. This article mainly introduces the role of various polysaccharides in the preservation of fruits and vegetables, summarizes the preparation of chitosan, starch, cellulose nanomaterials and their application and research progress in edible coating of fruits and vegetables. In this article, the problems encountered in the current research are analyzed, and the application prospect of the edible coating of nano polysaccharide for fruits and vegetables in the future is prospected.