Use of agricultural products and their wastes as in the production of edible coatings and films has been developed in recent years. In this study, optimization of the edible coating production was carried out using response surface methodology (RSM) and optimal custom design with 20 treatments. Different levels of acetylated potato starch (APS)(3, 5 and 7 gr), rice bran oil (RBO) (0, 0.5, 1, 1.5 and 2 gr) and ultra-thorax rate (homogenization) (0.35×10-3, 1.53× 10-3 and 3.51 × 10-3 g) were used. Factors such as weight loss, stability and aw, as the responses of experimental design were considered for investigation. Emulsion gel consisting 6.57 gr of the acetylated potato starch and 2 gr of the rice bran oil produced at 0.35×10-3 g homogenization rate was selected as the best combination of edible coating. Effect of the emulsion gel based on acetylated potato starch, rice bran oil was studied on some of the grape’s chemical (TA, TSS, pH, weight loss and spoilage percentage) and sensory properties. Edible coating consisting the rice bran oil and acetylated potato starch increased acidity and brightness, but reduced pH and TSS during storage.

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