Increasing the shelf-life of fruits and vegetables using edible natural substances after harvest is economically important and can be useful for human nutritional health. Post-harvest techniques help maintain the quality of edible tissues resulting in extended marketing periods and reduced food waste. The edible coating on perishable commodities is a common technique used by the food industry during the postharvest period, that includes transport and storage. The objective of this research is to study if edible oil application minimizes the loss of postharvest physio-chemical attributes of banana fruit. We used two banana cultivars (Musa spp, 'Cavendish' and 'Milk') to conduct this experiment and two oils (olive oil (Olea europaea L). and Moringa oil (Moringa peregrina)) as an edible coating under two different storage conditions (room: 22-25C°, and refrigerator: 13-15C°) for 12 days. The fruit physiochemical properties measured per treatment include; weight loss, firmness, color, total soluble solids (TSS), pH, titratable acidity (TA), TSS: TA ratio, and minerals concentration. The physio-chemical properties of the banana coated with olive and Moringa oils showed significantly (P ˂ 0.05) better results than the control banana under both storage temperatures 15°C and 25°C. Coated bananas with olive and Moringa oils and stored at 15°C resulted in further inhibition in the ripening process. The lowest reduction in fruit mass and highest firmness were found when treated with edible oils and stored at 15 °C compared to untreated fruit at 25 °C. The delayed color change of banana peel for each coated cultivar under lower storage temperature compared to non-coated fruit stored at 25 °C as it changes color rapidly in a shorter time. Also, pH, TSS, TA and TSS: TA ratio were affected by coated edible oils and storage conditions for both cultivars. In contrast, the concentration of the minerals was significantly not affected by all investigated factors. Our results indicated that olive and moringa oils in this study have the potential to extend the shelf-life and improve the physico-chemical quality of banana fruits.