Recent advances in edible coatings (EC) are helpful in extending shelf life, resolving fruit safety issues, and maintaining quality of fresh fruits. There is dire need to evaluate the cost effective and environmental friendly natural plant extracts for extending the shelf life of fresh-cut fruits. Aloe vera gel (AVG) is one of the best edibles and biologically safe preservative coatings for various foods. However, the effect of Aloe vera gel coating coupled with neem (Azadirachta indica) leaf extract (NLE) on post-harvest qualitative attributes of peach fruit during shelf storage remains unknown. For this purpose, peach fruits (cv. Indian blood) were coated with different treatments of AVG and NLE alone and in combination to evaluated for post-harvest shelf-life extension and changes in physiological and biochemical attributes when stored at ambient conditions (25 ◦C ± 2) for nine days. The results revealed that peach fruits when treated with AVG (100 ml L -1 ) coupled with NLE (100 ml L-1 ) maintained good status of total soluble solids (TSS) concentrations while kept a high level of titratable acidity (TA) as compared with the control treatment on final day of storage. Moreover, same treatment inhibited the loss of total phenolic content (TPC) of peach fruit and induced a significant increase in the activities of peroxidase dismutase (POD), superoxide dismutase (SOD), and catalase (CAT) enzymes on final day of storage. It is concluded that, AVG (100 ml L-1 ) coupled with NLE (100 ml L-1 ) could be a promising approach for enhancing peach fruits quality at shelf.