The work aims to study the effects of different concentrations of tea saponin and chitosan composite coating on the cold storage quality of Phyllanthus emblica fruits. With "Xianyougan" Phyllanthus emblica as experimental materials, mass fractions of 0.5%, 1.0%, 1.5% tea saponin and 2.0% chitosan were used to prepare compound preservative coating, and the single coating of 2.0% chitosan was used as the control. Under the storage condition of 4 ℃, the changes of weight loss rate, chromaticity value, contents of titratable acid, VC, soluble sugar and lignin, activities of CAT, POD and SOD were studied. The results showed that compared with 2.0% chitosan alone, tea saponin combined with chitosan composite coating treatment was more effective in reducing fruits water loss, inhibiting the reduction of soluble sugar, titratable acid and VC content, delaying fruits lignification process and color deterioration, and maintaining higher antioxidant enzyme activities such as CAT, POD and SOD and good storage quality. The combination of 1.5% tea saponin +2.0% chitosan has the best effect on delaying the senescence of Phyllanthus emblica fruits.