The effects of coating materials on quality changes and shelf life of tangerine 'Sai Nam Peung' fruit during storage were investigated. Three types of coating materials were used including A: oxidized polyethylene shellac and wood resin; B: oxidized polyethylene and shellac; and C: shellac, to coat tangerine fruit with non-coated fruit as controls. Fruit were stored at 5°C; samples from each treatment were removed from storage after 0, 10, 20, 30 and 40 d and placed at 25°C. Fruit quality attributes and shelf life were measured every 2-day. Non-coated fruit showed signs of wilting after 8 d at room temperature, while fruits coated with material A did not wilt but developed abnormal odor after 16 d. After 18 d, fruit coated with coating material C developed abnormal odor and were also slightly wilted. Storing fruits at 5°C on various numbers of d gave different results. Non-coated fruit showed wilting after 20 d. Significant weight loss occurred in fruit taken from 5°C to 25°C although no abnormal odor could be observed through the storage. Coated fruits with each of the coating materials retained acceptable quality for more than 40 d at 5°C, with no wilting occurring and no abnormal odor developing. However, the longer the fruits were kept at 5°C, the shorter the shelf life of fruit when removed to 25°C.