This experiment was conducted to study the effects of different concentrations of arabic gum and beeswax on postharvest life of tomato fruit cv. Goldi. The treatments in the first experiment included the application of arabic gum at 0, 0.5, 1, 1.5 and 2 percent concentrations and in second experiment included the application of beeswax at 0, 0.5, 1 and 1.5 percent concentrations. In the third experiment the best prformed concentrations of arabic gum and beeswax and their combination were evaluated. In all three experiments treatments were arranged as factorial in a completely randomized design with four replications. After treatment by edible coats, the fruits were stored at 10C and 90% humidity for 35 days. During storage period fruits were assed every 7 day to determine the values of weight loss, firmness, decay percentage, titratable acid, soluble solids, ascorbic acid, lycopene, total antioxidant capacity, pH and flover. In the first experiment, arabic gum treatments had significant effects on measured parameters of fruit. After 35 days storage, the lowest weight loss and decay percentage and the highest firmness and antioxidant capacity were observed under 1% arabic gum treatment, while the highest titratable acid and the lowest soluble solids, lycopene and flover were obtained under 2% arabic gum treatment. In the second experiment, beeswax treatments significantly affected all fruit measured traits. The lowest weight loss, soluble solids, decay percentage, lycopene, pH and flover and the highest firmness, titratable acid and total antioxidant capacity were achived under 1/5% beeswax treatment. In the third experiment the lowest weight loss, lycopene and pH were obtained combined arabic gum-beeswax treatment and the lowest soluble solids, flover and decay percentage and the highest firmness and titratable acid were also observed under combined arabic gum-beeswax treatment without significant difference with arabic gum. However, the highest antioxidant capacity was obtained under 1% arabic gum treatment. In all experiments the highest values for vitamin C were dtected in untreated fruits. The interaction effect between treatments and time was significant on all measured parameters except for vitamin C. Nevertheless, vitamin C content was significantly affected by time of storage. During the complete storage period, there was a gradual incease in weight loss, pH, soluble solids, flover, lycopene and decay percentage while there appeared a steady decrease in firmness and titratable acid. The content of vitamin C was decreased until day 28 and then it was decreased with increase in storage time. The total antioxidant capacity in untreated fruits was inceased until day 14 but it was then decreased until day 35. Total antioxidant capacity in fruits treated by arabic gum and beeswax was inceased in most cases during the complete storage period. The results from this experiment showed that coating fruits with the combination of 1% arabic gum and 1/5% beeswax could maintain fruit charactritics. Keywords: beeswax, arabic gum, postharvest, edible coating, tomato