1) The study aimed to develop an aloe vera gel-based edible coating and evaluate its effectiveness in preserving tomatoes over 12 weeks compared to a chlorinated water control. 2) Three treatments were tested: a chlorinated water control (0.5%), a 40% aloe vera gel coating, and a 40% aloe vera gel coating with 1% lemon or ascorbic acid. 3) Twenty trained participants evaluated the coated tomatoes after 3, 6, 9, and 12 weeks of storage based on 14 sensory parameters using a 9-point hedonic scale. The results were analyzed to determine the effects of the aloe vera coatings on preserving tomato quality.