To study the effect of postharvest dipping of tomatoes in hexanal (0.02%, v/v) and EFF (0.02%, v/v) on shelf-life, dip treated tomatoes were stored at 12◦C for 4 weeks followed by 1 week storage at room temperature prior to analysis. Twelve fruit were used for each treatment. Physical appearance of fruit was examined carefully to determine the effect of treatment on their condition.