Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at $30^{circ}C$. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.