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Nowadays, the commercial synthetic coating that is used in the food industry to preserve fruits and vegetables can post a threat to consumer’s health as it contains various hazardous compounds to prevent fruits and vegetables from decay. To ensure the fruit quality, safety and non-toxic, we develop the natural fruit coating formulated with aloe vera gel as a based. We also improved the properties of aloe vera gel (AVG) as fruit coating by adding ascorbic acid and enhanced it with beeswax microemulsion. In this paper, the effect of different concentrations of aloe vera gel (10,20,30%) and ascorbic acid enhanced by beeswax microemulsion as natural coating toward chili fruits at room temperature for 15 days of interval time were studied.