The effects of fresh - keeping coating films on egg quality and water vapor permeability of different films were studied with whey protein isolate, com zein, wheat gluten, lactic + chitosan, sodium benzoate + chitosan and Sodium citrate + chitosan stored at room temperature (25 ℃). The results showed that the preservation effect of wheat gluten was obviously better than others, com zein and chitosan took the second place, and the effect of whey protein isolate was the worst, but it was still better than the control group. The effects of fresh - keeping coating films have certain correlation with their water vapor permeability. WVP of wheat gluten is the lowest.and whey protein is highest.