The experiment was conducted on the effect of Moringa leaf extract and Chitosan coating on the shelf life and quality of sweet orange during storage and reduced the post-harvest losses. Study was also showed the interactive effect of Chitosan and Moringa leaf extract on the Sweet orange fruit at the post-harvest laboratory, Department of Horticulture, The University of Agriculture, Peshawar, during 2021-2022. The experiment was laid out in completely randomized design (CRD) with three factors replicated three times. Results showed that in case of Moringa leaf extract coating, maximum appearance (7.50) score, maximum taste (6.67), highest fruit firmness (2.84 kg cm^-2), maximum total soluble solids (14.41 brix⁰) maximum pH (4.76), maximum titratable acidity (1.70%), maximum ascorbic acid (38.36 mg 100g^-1), minimum weight loss (10.48%) and less decay incidence (2.16%) was noted on fresh day. Similarly, in chitosan coating, maximum appearance (6.83) score, maximum taste (6.69), highest fruit firmness (2.76 kg cm^-2), maximum total soluble solids (13.73 brix⁰), maximum pH (4.56), maximum titratable acidity (1.70%), maximum ascorbic acid (38.36 mg 100g^-1), minimum weight loss (10.48%) and less decay incidence (2.16%) was noted on 4% coated fruit. In term of storage days, maximum appearance (8.07) score, maximum taste (7.68), highest fruit firmness (4.43 kg cm^-2), minimum total soluble solids (12.73 brix⁰), minimum pH (4.05), maximum titratable acidity (2.08%), maximum ascorbic acid (59.10 mg 100g^-1), minimum weight loss (0.00%) and less decay incidence (0.00%) was noted on fresh day.

Keywords: Citrus sinensis, Chitosan, moringa, sweet orange