Murcott tangor [Citrus reticulata × Citrus sinensis (L.) Osbeck] is a promising export mandarin variety due to its extended harvest season and fruit quality attributes. Mandarin fruit is perishable; it losts its marketability rapidly due to the growth of microbial pathogens, desiccation and softening. So, the present study aimed to investigate the effects of gum Arabic (GA), jojoba oil (JO), and chitosan (CHI) as edible materials on storability and keeping the quality of cold stored Murcott tangor fruits in the 2018 and 2019 seasons. Fruits were dipped for five minutes in one of the following solutions: distilled water, GA (5, 10, and 15% W/V), JO (0, 05, 0.1, and 0.15% V/V), and CHI (1, 2 and 3% W/V), air dried, put in carton boxes and stored at 5±1C° and 95% relative humidity for 100 days. The results indicate that fruit decay and quality characteristics were affected positively by the application of the edible coating, while 10% of GA recorded the lowest fruit decay incidence and weight loss percentages in both seasons. Fruit firmness, total soluble solids, total acidity and vitamin C has been decreased gradually by progress in the storage period for all treatments while 0.15 %of JO recorded the lowest values of decreased compared to the other treatments in both seasons.  It can be recommended to use 0.15 % of JO for extending the shelf life of Murcott tangor fruits while preserving the highest quality characteristics and the lowest percentage of spoilage up to 100 days at 5±1 C° and 95% relative humidity.