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In this study, the variation of the shelf life of lemon and orange fruits with edible coatings was investigated. In the study, four different coatings were created with three different type ingredients as carnauba wax-based, carnauba wax-shellac-based and shellac-based and applied to fruits. While the preparation of coatings, the magnetic stirring speed was kept at 400 rpm and the temperature were kept at 85 ° C. The water solubility and moisture content of created formulations were investigated. Antimicrobial activities of the coatings were investigated by disk diffusion method. The coatings prepared within the scope of the study were coated on the fruits and physical and chemical analyzes were applied. Fruits were observed for 12 days at +4 ° C refrigerator and room conditions. It has been determined that the solubility of the coatings formed by Formula 1, 2 and 3 in water is lower than the coatings formed by Formula 4. It has been determined that coatings formed with formulas containing carnauba wax have lower water solubility than dry films formed with formulas containing shellac. The best results were obtained with Formula 1 in coated fruits, observed at both refrigerator and room temperature. The coatings formed have been found to have antimicrobial activity against both gram positive and gram negative bacterias. [ABSTRACT FROM AUTHOR]