The work aims to explore the effects of chitosan and phyticacid composite film on preservation of HuangYan mandarin. The HuangYan mandarin was coated with 1% chitosan,1% phytic acid and 1% chitosan and phytic acid composite film, respectively. Then, the changes of decay rate, weight loss, soluble solids content, titratable acidity content, POD, PPO, MDA content, respiratory intensity, molds and yeasts during storage were analyzed. The chitosan and phytic acid composite film had better preservation effect during storage. After 30 days, decay rate of HuangYan mandarin with composite film was 5.7%, which was only 30.0% of the control group, while the weight loss rate was 3.3%, which was 38.0% of the control group. Compared with the single film, the composite film could postpone the change of soluble solids content and titratable acidity of HuangYan mandarin during storage, maintain the activities of enzymes such as POD and PPO and delay the infection process of microorganisms such as mold and yeast. Meanwhile, it could reduce the accumulation of MDA in fruits. The chitosan and phytic acid composite film can form a protective film on the surface of HuangYan mandarin, which maintains better quality during storage and delays the senescence process. The HuangYan mandarin treated with composite film has better preservation effects than that treated by single chitosan or phytic acid.