Cucumber is an economically important vegetable and due to rich source of vitamins, minerals and organic acids, is of particular importance. Since cucumber has too much water, it quickly loses moisture. Therefor, reducing shelf and storage life has caused limitation of export and supply of the product to distant markets. Edible coatings as waxes with plant and animal origin can be used to retain moisture, freshness and thus, increase postharvest life of fruits and vegetables. Chitosan and Aloe vera gel coating are the most general edible coatings that used to preserve quality, reduced respiratory rate and decay control. The current experiment was conducted to find the best coating concentration of chitosan and Aloe vera gel to increase the storage life of cucumber cv. "Zomorod". In the first experiment, the effect of chitosan at 0, 0.5, 1 and 2% on storage life of cucumber was investigated. After treatment and keeping in an incubator at 12 ° C and 90% relative humidity, to evaluate the storage life, the fruits were assessed each 5-days intervals to determine parameters such as firmness, weight loss, pH extract, vitamin C, titratable acid, soluble solids, chlorophyll content and the Percent of decay. In the second experiment, the effect of Aloe vera gel at 0, 30, 60 and 90% was studied on storage life of cucumber similar to the first experiment. The third experiment was performed to compare the best treatment of chitosan obtained from the first experiment and as well Aloe vera gel obtained from the second experiment and their combination. Four treatments including 0%(distilled water), 1% chitosan, 90% Aloe vera gel and 1% chitosan plus 90% Aloe vera gel were performed similar to the previous experiments. Each three 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 chitosan coating, had a significant effect on all traits except organic acids and extract pH. The lowest weight loss and decay and the highest firmness were recorded with 1% chitosan Which significantly Differed from the other treatments. The highest chlorophyll content was observed with 1% chitosan, showing no significant difference to 0.5%. The highest amount of vitamin C was recorded with 1% and 2% chitosan, with no significant difference to each other. The results of the second experiment showed that Aloe vera gel coating, had a significant effect on all traits except organic acids, extract pH and chlorophyll content. The lowest weight loss was recorded with 90% Aloe vera gel, with no significant difference to other treatments. The lowest decay percent and the highest amount of vitamin C were observed with 60% and 90% Aloe vera gel, with no significant difference to each other. The results of the third experiment showed that combinational chitosan and Aloe vera gel coating, no had a significant effect on all measured traits except chlorophyll content. The fruits of 1% chitosan with The lowest weight loss and highest chlorophyll content, had significant differences than other treatments. However, there was no significantly difference between 1% chitosan and 90% Aloe treatments in respect of other characteristics. Moreover, it was found that combination of chitosan and Aloe vera gel demonstrated a significant difference to 1% chitosan, however, it did not show significant difference to 90% Aloe vera in terms of chlorophyll content and TSS. The effect of time on all measured traits was also significant in each three experiments. According to result of this study, fruits treated with 1% chitosan has been able to maintain fruit quality for a longer period