Consumption of fresh-cut product has increased rapidly in recent years. Synthetic antioxidants can reduce postharvest losses, but consumers are concerned about chemical residues in the product. There is a growing interest in using natural compounds for the preservation of foods. In this study, the efficiency of extracts obtained from three species with high antioxidant activity namely pomegranate, turnip and lime was measured and compared chitosan 1.5% and distilled water (control). The experiment was set up according to a complete randomized design with 3 replications and tests in ‘Hayward’ kiwifruit. Slices of kiwifruit were dipped in pomegranate extract, turnip extract, lime extract and chitosan before being stored at at 4 ± 1? C. Some physicochemical attributes including weight loss percentage, firmness, total soluble solids, sensory evaluation, ascorbic acid, anthocyanin, phenolic compounds, antioxidant activity, polyphenol oxidase enzymes, flavonoid and carotenoid were measured immediately after treatment, and 3, 5 and 7 days of cold storage. The results showed that maximum weight loos percentage was seen in the fresh-cut slices which was treated with chitosan. Also the results of experiment showed that the samples subjected to pomegranate extract and lime extract treatments had the highest ascorbic acid, anthocyanin, phenolic compounds and carotenoid than the control. The polyphenol oxidase activity reduced for lime extract treated kiwifruits throughout the whole storage time. The highest sensory acceptability scores were recorded in lime extract and pomegranate extract treatments and the least scores were reached by fresh cut kiwifruit in chitosan. Based on the findings of this study, natural antioxidants can be recommended as a potent source of antioxidant coating for fresh cut kiwifruits. More studies, however, should be done to understand what physiological mechanisms may help to preserve the quality in natural antioxidant treatments. Keywords : Antioxidants, Kiwifruit, Shelf life, Oxidative stress