Pullulan, fungal derived edible biopolymer possesses an excellent protective coating ability was tested on fresh tomato produce to extend their shelf-life. Two new edible composite coatings T2 (10% pullulan + 5% sorbitol) and T3 (10% pullulan + 5% Polyethylene glycol), along with T1 (only 10% pullulan) were coated on fresh tomatoes and compared to uncoated (C) tomato fruits. Lowest physiological weight loss % was found in T1 (8.14%) compared to C (12.32%) group tomato fruits. The color parameters, L, a*, and b* were quite different (p < 0.05) among treatments (T1, T2, and T3) during 18 days of testing and found that uncoated tomatoes have displayed higher values than all coated groups. Tomato fruit’s flesh firmness was also remained high for all coated samples (4.2 - 4.8 kgf/cm²) than uncoated fruits (3.5 kgf/cm²). During the storage period, total sugars content was increased in both coated and uncoated tomatoes. Titratable acidity % was more decreased in uncoated tomatoes (0.11%) compared to coated fruits. pH of tomato juice was sharply increased in uncoated fruit samples indicated that these fruits were quickly ripened. It was concluded that these pullulan-based coatings have affected favorably the shelf-life parameters and therefore could be advantageous in delaying fresh tomatoes ripening at 25±1 oC and 65-70% relative humidity, up to 18 days of storage.