Avocado (Persea americana Mill.) is a tropical and subtropical climacteric fruit of Central America. Avocados fruits are increasingly consumed in Europe due to their organoleptic, functional properties and nutritional value. It is necessary to maintain high quality of the fruit after harvest for the distant imported market through sustainable solutions. Therefore, this experiment was aimed to increase the quality and storage potential of “Hass" avocado fruits through natural and water-based edible coatings. The treatments include aqueous extracts of beet root, hibiscus, turmeric and control treatments (water) during cold storage (8 ±1°C). The results indicated that, after six weeks of Hass avocado storage, both turmeric extract and beet root extract significantly decreased decay percent, weight loss percent as well as maintained higher TSS and vitamin C content compared to the control. Turmeric extract maintained high titratable acidity content, total chlorophyll of fruit pulp, carotenoid content and total phenols content compared to the control treatment. In addition turmeric acid recorded the lowest significant polyphenol oxidase activity followed by beet root extract, while the control treatment recorded the highest activity. This study supports the efficacy of turmeric extract and beet root extract in extending storage life of avocado Hass fruit via natural tools.