Abstract: The purpose of the study was to investigate the effects of WPI with Nisin coatings on the quality of ham during storage at ( 0⁴ ℃) and ( 20²5 ℃) compared with polyvinylidene chloride package and without any package. The total viable counts, physical and chemical indexes and sensory index of ham were determined.The results showed that coatings with WPI could more effectively preserve the quality of ham than without any package during the storage periods, such as in preventing the increasing of hardness, changing of chewing and rising of TVB-N, TBA value and total amounts of bactericum, maintaining the relatively good sensory evalution ( p < 0.05) , and in the refrigerated condition was better than at room temperature, expect hardness, chewing, TBA value, the other indexes which detected were closed to the ham packaged with polyvinylidene chloride for up to 16 days during cold storage ( p > 0.05) , the WPI coatings can not completely near to the polyvinylidene chloride for the ham package, but it has positive promotion as an environmental protection and edible package.