The aim of this research was to investigate the effect of different concentrations of chitosan coating on the quality and shelf life of a local cultivar of banana. The factorial experiments of this research were conducted on a completely random basis and also replicated three times in a warehouse at 15˚C and in relative humidity of 85-90%. The treatments consisted of four chitosan concentrations (0, 0.5, 1 and 2%) and characteristics such as weight, hardness, rottenness, phenol content, antioxidant content, pH, titratable acidity and soluble solid materials, vitamin C, polyphenol oxidase enzyme, level of browning and coloring were measured on days 0, 5, 10, 15 and 20. The obtained results showed that chitosan treatment improved some qualitative characteristics in banana fruits. Chitosan delayed water loss and weight loss, hardness, ascorbic acid content and coloring. The highest incidence index (8.09%) was obtained from the control treatment and its lowest value (2.45%) was obtained from applying 2% chitosan after 20 days. The contents of the soluble solid materials and organic acids increased during storage and the banana fruits treated with 1 and 2% chitosan had the lowest soluble solid materials and acid contents. Also, at the end of the storage period, the fruits treated with 1 and 2% chitosan had the highest pH, phenol content and total antioxidant content. Finally, it was concluded that chitosan treatments with concentrations of 1 and 2 % can significantly increase and maintain the quality of banana fruits during storage..