A fruit coating (CP-01) composed of camauba and polyethylene waxes was produced by high pressure emulsification. Coating CP-01 had the fonowing technical parameters: dry matter 20 percent, portion of carnauba via polyethylene wax: 3/5, emulsion particle size: 100-150 nm, viscosity 9.4-10.6 cp, time for film drying 25-27 min, emulsion durability 20 month. The laboratory storage experiment with "Van Giang" orange showed that the CP-01 coated fruits had much better quality and longer shelf-life than that of the uncoated control fruits. The preservation effectiveness of CP-01 was quite equal to the USA manufactured BQE-15 coating. large scale storage trial, which was carried out in orange production area, also provided preservation result similar to which from laboratory scale. After 60 days under ambient storage condition, the oranges coated with CP-01 had sman loss rate at 5.9 percent only, the orange fruits have been kept in good quality and appearance that meet the requirement for trading.