Using natural coating is for increasing shelf life of fresh foods products and protect them from harmful environmental effects are now widely used. In order to study the effect of coating on quality of kiwifruit slices in a completely randomized experimental design with three replications was conducted in Islamic Azad university of Sabzevar in 1391. The treatments were : control, 100% Aloe vera coating,80% Aloe vera coating, +20% chitosan, 40% chitosan coating+ 100% Aloe vera and chitosan coating .Changes in vitamin C, and loss weight in fourth period 0, 7, 14 and 21 days after coating measured. Results of the test showed that in control treatment with increasing storage time content of vitamin C was extremely decreased and coverage with each coating reduced these changes. However coating with 100 % Aloe vera gel highest amount of vitamin C was studied over time. Changes in loss weight with 100 % Aloe vera coverage had no significant difference compared with the control treatment during the period under study minimal changes in loss moisture in slices of kiwifruit coating with chitosan 80% + 20% Aloe vera and chitosan 60% + 40% Aloe vera was observed. Sensory evaluation coated slices was tested by to assessor in a randomized complete block design and the results showed that 100 % Aloe vera gel coverage was the best coverage for color, aroma, taste and appearance during the trial period. Although the discrepancy between the sensory properties of 100% Aloe vera gel coverage and 60 % chitosan coverage was not observed. The test results showed that 100% Aloe vera gel coating has been preserved the quality properties