Avocado has a short shelf life, so this fruit will quickly spoil if it is not given post-harvest treatment, such as wilting, peeling, scratching, or rotting. Providing carnauba wax is one way to maintain the quality of avocados. The aim of this research was to analyze the best concentration of carnauba wax coating on the quality of the Mega Paninggahan avocado variety. This research uses an experimental method using CRD (Completely Randomized Design) with several wax coating concentrations, namely 0%, 3%, 6% and 9% which are stored at room temperature. Based on the research results, it was found that wax coating with a concentration of 6% was the best concentration for each parameter tested.