Emulsion canauba wax, a lipid membrane, is used to preserve mango by the way created the membrane. There are different effects on the mango quality when they were preserved at the differennt rates. After a storage period of 13 days, tracking targets such as reducing the amount of natural, hardness, color shells, respiratory rate and the amount of Vitamin C in the formula containing 20 percent Camauba wax decreased less than other formulations (10 percent Camauba wax, 15 percent Camauba wax) and the control formula 0 percent Camauba wax). Thus membrane help to extend shelf life, reduce the loss of nutritional quality and organoleptic quality of of fruit after preserving and formula containing 20 percent Camauba wax have the highest efficiency.