One of the main limitations in the tomato trade, preservation and its export is the short life after harvest and Microbial spoilage will lead to a lot of waste. It can be used Techniques after harvest to prevent the loss of quality characteristics and decay. Today the Use of chemicals in Postharvest is restricted in many countries and consumers prefer organic products and free of pesticide residues. Regarding increasing limitations, it should be used from other methods to prevent the quality features and its decay. It seems essential oils are good antibacterial resources to preserve agricultural crops. The current experiment was conducted to find the effect of thyme and cumin essential oil and their concentration on postharvest life of tomato fruit cv. "Dafnis". The first experiment was conducted to asess the age of storage life of tomato using treatments of essential oils of thyme and cumin at 0, 250, 500 and 750 µLit/Lit concentrations. After treatment, the fruits were presereved at an incubator with 10 °C and 90% for 35 days. After that the fruits were gotten out each 7 days and were asessed to determine parameters such as weight loss, firmness, pH, soluble solids, titratable acid, vitamin C, lycopen content, percent of decay and sensory evaluation. The second experiment was done similar to the first experiment for evaluating the shelf life except the fruit after treatment, were kept in an incubator with 18 °C and were tested at intervals of every 4 days. Both of experiments were performed as a split plot design in time in a complete randomized design with three replications.The results of the first experiment showed that essential oils, has a significant effect on measured indexes. The results showed that The lowest weight loss, pH, soluble solids, the highest titratable acid, vitamin C and the score of sensory evaluation in the 750 µLit/Lit cumin essential oil were recorded Which it had significant difference from the other treatments except 750 µLit/Lit thyme essential oil. The highest amount of firmness was recorded with 500 and 750 µLit/Lit cumin essential oils which they had no significant difference to each other. The results of the second experiment showed that essential oils, had a significant effect on all measured indexes. The lowest weight loss was recorded at the 750 µLit/Lit cumin essential oil and except with 500 µLit/Lit cumin and 750 µLit/Lit thyme essential oils it had significant difference to other treatments. The highest amount of vitamin C was observed at the 750 µLit/Lit thyme essential oil, which were significantly different from the other treatments. The effect of time on all measured traits except soluble solids was significant in each two experiments. The interaction effect of treatment and time was significent about other charactristics except the soluble solids. According to the result of this study, treated fruits with 750 µLit/Lit Thyme and cumin essential oils cause maintain fruit quality propertie during storage period. Key Words: Cumin, Essential Oil, Postharvest, Thyme, Tomato