Abstarct: One of the constraints of keeping, marketing and exporting tomatoes is its rapid arrival after harvest and its degradation by botulinum fungi, which reduces the quality properties and corrosion of this product. Using post-harvest technologies, it can be partly controlled by this corruption and preventing these problems. Edible coatings such as (essential oils and chitosan-marastic acid nanogel) are good sources for maintaining the quality of products and avoiding their fungal damage. The purpose of this study was to use the essential oil of antiseptic in chitosan-marticianacea nanogel and use them alone and their concentrations as coatings for tomato fruits and their effects on various factors Was. In this research, in order to ensure the performance of the kythosan-marticholic acid and essential oil in vitro, the aim of this study was to investigate the effect of essential oil on three levels of 0, 100 and 200 μl per liter, nanogel Chitosan-Martic acid with three levels of 0, 200 and 400 μL / L, and treatment of essential oil of the basamilb inoculated with chitosan-martial acid in three levels of 0, 200 and 400 μl / l over the life after tomato harvesting As well as the activity of the butythirosine mushroom in in vitro conditions. The experiment was factorial baxsed on completely randomized design with 3 replications. In this experiment, after treatment, the fruits were packed with 40-μm thick polyethylene packaging for 40 days at 4 ± 2 ° C. Physical and chemical indices, colorimetric parameters, biochemical characteristics and sensory properties were evaluated every 8 days. FTIR results showed a successful connection between amine chitosan groups and carboxylic acid marisate acid groups. Also, a photo scanning electron microscope showed that chitosan-merisic acid nanoparticles containing essential oils had a particle size below 100 nm. The results of the experiment showed that dressing treatments have a significant effect on the measured parameters. Among the treatments, treatment of 200 (μl / L) essential oil of basamilb inoculated with 400 Ng chitosan-merisic acid followed by essential oil treatment (100 μl / L) was more suitable for preserving the quality of tomato. The highest rigidity, the lowest pH, the highest titreable acid and the lowest soluble soluble electrolyte conduction, the lowest amount of lycopene was recorded for treatment of 200 (μl / l) essential oil of an inoculated oil of 400 ng gel chitosan-merisic acid. The highest component of L * and chroma index, the smallest variations of ΔE color, yeast and mildew population, and the lowest activity of polyphenol oxidase enzyme were recorded, the highest antioxidant activity was recorded for essential oil treatment (100 μl / L). baxsed on the results, it seems that the treatment of fruits with 200 (μl / L) essential oil extracted in 400 nanogrel chitosan-merisic acid and 100 μl / liter of essential oil in the basmajbol retained more qualitative properties The fruit has been stored in storage for the duration of storag.