This study investigated effects of konjac glucomannan (KGM) and whey protein (WP) compound coating on preservation of Guanxi honey pummelo. Guanxi honey pummelo coated with KGM and WP was stored at room temperature while Guanxi honey pummelo without coating was as the control. During the storage, the weight loss rate, total sugar content, respiration, ethanol content, relative permeabi-lity of plasma membrane, malondialdehyde (MDA) content, and peroxidase(POD) activity of Guanxi honey pummelo were determined to evaluate effects of the coating. Results showed that composite edible coating exhibited a beneficial effect on the overall quality of Guanxi honey pummelo at room temperature by reducing fruit weight loss, protecting the cell wall and reducing respiratory intensity,inhibiting physiological metabolism,decreasing the nutrient loss, and delaying the graining. All indexes by KGM and WP coating were significantly better than the control group after 120 days storage at room temperature.