Lime ( Citrus aurantifolia ) is one of the most important commercial Citrus species that grown in south of Iran for many years. Lime fruits are very susceptible to mechanical injury and postharvest diseases which can rapidly reduce fruit quality after harvest. Several preharvest methods, such as application of chemical compounds and fungicides, have been used to control decay and increase storage life of fruits. The postharvest use of chemicals as fungicides is restricted in most countries and consumers demand fruits without pesticide residues. The application of organic edible coating to fruit is a low cost and environmentally friendly method that can be prolong fruit storage life and improve postharvest quality of fruit by antioxidant activity, control moisture transfer and gas exchange. Recently, some researchers reported that Moringa leaf extract as a source of antioxidant agents, phytohormones, and vitamin C has potential for improved fruit postharvest quality. Therefore, an experiment was conducted to evaluate efficacy of leaf extracts of two species of Moringa oleifera and M. peregrina on various concentrations (0, 1, or 2 %) as a fruit edible coating on improve storage life and lime fruit quality for seven weeks during cold storage (10±2 ? C, Relative humidity=85%). The experiment layout was split plot factorial in a randomized complete design with four replicates. The results showed that many fruit physical and chemical parameters such as peel firmness, titratable acidity (TA), vitamin C concentration, and antioxidant activity offruitjuice decreased with increasing storage time; and weight loss, fruit decay, total soluble solid (TSS), and TSS:TA ratio offruitjuice increased with increasing storage period. The hue (H), L*, and chroma (C) values of color of lime fruits showed significantly decreased during seven weeks storage life. Both Moringa leaf extracts significantly reduced fruit decay in compared with control. Complete inhibition of fruit decay was obtained with concentrations of 1 and 2 % M. oleifera leaf extract. All coating treatments significantly decrease fruit weight loss. However, the lowest values of weight loss were detected with fruits coated with 2 % M. oleifera leaf extract. The application of both edible coatings improved the peel firmne and increased TA, vitamin C concentration, and antioxidant activity offruitjuice as compared to control. Also, coating of fruits showed a significant beneficial effect on decrease TSS, TSS:TA ratio, and pH of fruit juice, with M. oleifera leaf extract demonstrating a better effect than M. peregrina . In addition, all coating treatments, especially M. oleifera , improved sensory properties (color, texture, odor, flavor, and overall acceptability) of fruit lime compared with non-coating fruits. Overall, results demonstrate that application of Moringa leaf extracts especially M.oleifera as edible coatings in fruits have beneficial effect to maintain postharvest quality of lime fruit. Key Words: Edible Coating, Morniga peregrina, Moringa oleifera , Lime, Postharvest