The experiment entitled “Effect of Chitosan and Moringa leaf extracts on the postharvest quality of sweet orange fruit” cv. Blood Red was conducted at the post-harvest laboratory, Department of Horticulture, The University of Agriculture, Peshawar, during 2021-2022. The experiment was design as completely randomized (CRD) replicated three times. Moringa leaf extract coating, Chitosan concentration and storage days were considered as three factors for conducting the experiments. Fruits were kept at room temperature (23oC, RH =63 ±1). Results showed that in case of Moringa leaf extract coating, maximum score for appearance (7.50), taste (6.67), fruit firmness (2.84 kg cm-2), total soluble solids (TSS) (14.41 brix0), pH (4.76), titratable acidity (1.70%) and ascorbic acid was noted in fruits coated with 20% Moringa leaf extracts. while in case of chitosan coating favorable score for appearance (6.83), taste (6.69), fruit firmness (2.76 kg cm-2), TSS (13.73 brix0), pH (4.56), titratable acidity (1.61%), ascorbic acid (40.87 mg 100g-1), weight loss (9.97%) and decay incidence (2.24%) were noted on 4% coated fruit. In term of storage days, desirable mean values were detected on fresh day for all the studied traits. From the above finding it is concluded that 20% Moringa leaf extracts and 4% Chitosan coated fruits showed better results on shelf-life and post harvest quality of sweet orange fruit.