The effects of chitosan and shellac edible coating on the texture, quality attributes and internal changes of Chinese water chestnut (Eleocharis tuberosa) were investigated. Changes in weight loss, respiration rate, cell membrane permeability, oxidase activity and texture profile analysis (TPA) were recorded periodically for 45 days since harvest. Results showed that weight loss, cell membrane permeability and decay rate increased, however, peroxidase (POD), hardness and quality parameters decreased during cold storage. Application of chitosan and shellac coating was determined to give the better results in terms of these analysed parameters compared with the control. Particularly, shellac coating was more effective in reducing weight loss and respiration rate, as well as in maintaining the quality of Chinese water chestnut than chitosan coating.