To assess the influence of both effective microorganisms and some antioxidants as post-harvest coating treatments on storability and fruit characteristics of Mandarin cv. Balady. Treatments applied significantly showed a reduction pattern of their fruit weight losses, decay percentage, and total losses. The combined treatments of both effective microorganisms (EM) and antioxidants were the most effective in that reduction. Also, fruit quality parameters were still maintained their quality after 45 days of storage and delayed the senescence of fruits. A gradual increase in TSS was shown. Moreover, some physiological parameters, chilling injury, and ion leakage showed a similar pattern, that highly significant values were shown on the studied fruits. Also, the malondialdehyde (MDA) content can be applied as an indicator of lipid peroxidation (LP) to measure the storability of tested fruits. The effect of antioxidants and effective micro-organisms have to be in an increasing pattern in all applied treatments that are used after 45 days of storage; the highest concentration of H₂O₂ was observed in control ones, the lowest content was observed at combined treatment, which may reflect the critical roles in reducing reactive oxygen species and mitigation of chilling injury. In addition to total phenol content were decreased significantly, as the obtained results showed a positive relationship among ascorbic acid and loss of phenolics. After 15 days of storage higher percentage of antioxidant capacity (DPPH) was observed, then a gradual decrease was recorded in fruit treated with combined treatment. Both treatments of antioxidant and effective microorganisms significantly affected the levels of antioxidant enzymes i.e catalase activity (CAT) and ascorbate peroxidase (APX). Therefore, the combined treatment may be the best treatment that maintaining the quality of stored fruit of Balady mandarin.