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Edible coating such as chitosan was utilized to prevent fruit from ripening and prolong the shelf life. Grapes and tomato were used as samples and treated with chitosan solution at different concentration 1, 2 and 3%. The combination of 3% chitosan solution with polyphenol and ascorbic acid at different concentration were also studied. The polyphenol was extracted from green tea using maceration technique . The fruit samples were analyzed by measuring the color changes of the fruits. The shelf life of the grapes was improved almost 2.5 times longer using 3% chitosan solution compared to the uncoated grapes. The shelf life is increased from 6 days to 16 days. Tomato shelf life was also enhanced using 3 % chitosan solution from 4 days to 15 days for the coated chitosan. The addition of polyphenol and ascorbic acid to the chitosan solution was only slightly prolong the shelf life of the samples although it is not very significant compared to the blank. The results proved that the chitosan treatment to grapes and tomato enhanced their shelf life and this material has potential to be used industrially and it can benefit for farmer.