The effects of different edible coating on the quality and shelf life of potatoes during 60 days of storage at 20 ± 1ºC were investigated. Four different combinations of chitosan with whey protein and coconut oil (lipid) have been used. The potato tubers were coated and stored along with uncoated (control) potato tubers. They were periodically tested for different quality attributes like visual appearance, weight loss, respiration rate, soluble solids, pH, ascorbic acid, firmness and decay percentage. The results indicated that coated potatoes showed reduced rate of weight loss, respiration, decay percentage, soluble solids, shrinking and wrinkle development compared with uncoated. The shelf life of coated potatoes increased to 60 days compared to control (uncoated) ones which lasted up to 45 days, thereby offering a large advantage.