Postharvest saoking treatments in 2, 4 and 6 mmol L^-1 acetyl salicylic acid and 1, 2 and 3 mmol L^-1 tannic acid were investigated on Washington navel orange fruits storedunder ambient conditions (25-27 ^o C+75-80% RH). Postharvest treatments of Washington navel orange fruits with tannic acid at 2 mmol L^-1 and acetyl salicylic acid at 6 and 4 mmol L^-1 gave significant decrease in loss weight %, decay % and total loss weight at the end of storage period as compared with control. Tannic acid at 2 mmol L^-1 gave significant increase in SSC % in fruit juice, while acetyl salicylic acid at 2 and 4 mmol L^-1 gave significant decrease in acidity content % of fruit juice at the end of storage period by comparison with control. Tannic acid at 2 and 1 as well as acetyl salicylic acid at 6 and 4 mmol L^-1 gave the lowest decrement in the Vitamin C content % in juice during the two seasons 2008 and 2009 comparing with control.