Abstract: In order to reduce the content of formaldehyde in squid and improve the storage quality of squid,the effect of chitosan and resveratrol coating on the quality and shelf life of Chinese small squid was investigated. Four different treatments were used:control group,resveratrol group(0.2%),chitosan group(1.0%),resveratrol(0.2%)+chitosan(1.0%)group. Squid was stored at(0±0.5) ℃ for 20 days. Total volatile basic nitrogen(TVB-N),thiobarbituric acid-reactive substance(TBA),hardness,springiness,formaldehyde content,microbiological and sensory qualities were measured. The results indicated that total volatile basic nitrogen(TVB-N),TBA value,microbiological counts and formaldehyde content were decreased;hardness and elasticity were decreased slowly. Sensory qualities were increased compared with control treatment. The result suggested that chitosan+resveratrol coating could improve the sensory quality of squid,inhibit the proliferation of microorganisms,and slow down the oxidation of fat. Compared with the control,the shelf life of squid was prolonged. Resveratrol+chitosan could be used for the preservation of squid.