The current work investigates the impact of postharvest applications of CaCl2 in combination with either 10% gum arabic or 50% cactus mucilage on the quality parameters and storability of tomato fruit (Izmir variety) at ambient storage conditions (21±1°C, RH 45% ± 2). The tomato fruits were dipped in 6% CaCl2 for 10 minutes and then coated with either 10% gum arabic or 50% cactus mucilage for 3 minutes. During the time-course of storage, the fruit attributes, such as fresh fruit weight loss, fruit decay, firmness, titratable acidity, total soluble solids, and color development were assessed. The results revealed a significant (P ≤ 0.05) effect of fruit postharvest treatment with 6% CaCl2 for 10 minutes combined with postharvest coating treatments with either 10% gum arabic or 50% cactus mucilage for 3 minutes on reducing fruit fresh weight loss, and decay percent of fruits. Fruit firmness, titratable acidity (TA), total soluble solids content (TSS) were preserved compared with untreated fruit. In addition, treated fruits took more time to develop from pink to full red color than untreated fruit. Hence, coating with natural substances combined with calcium chloride preserved the overall quality parameters and enhanced the shelf life of tomato fruit even after three weeks of storage at ambient temperature.