Mushrooms are products which lose their unique organoleptic properties after harvesting and, it has a short shelf life. The effect of edible coating of mushroom on shelf life was evaluated by using carrageenan (1.5%) and different concentrations of tangerine (Citrus reticulate)essential oil (0.2, 0.4 and 0.6%). Edible coating solutions were prepared using different rotational speed of mixing (500, 1000 and 1500 rpm). Physiochemical properties of tangerineessential oil and rheological characteristics of edible coating solutions were measured. The results indicated that all edible coating solutions exhibited non-Newtonian pseudoplastic behavior. The highest value of water vapor permeability was for carrageenan (1.5%) incorporated with tangerine essential oil (0.2%) at 500 rpm sample. Essential oil and mixing speed affected the edible film morphology. Edible coating of mushroom affected the weight loss, firmness, moisture content and microbiological properties. The obtained results indicated the possibility of prolonging the period of preserving mushrooms by using the coating film prepared from carrageenan mixed with tangerine essential oil.