Lime fruits undergo metabolic changes during storage, leading to peel drying and a change in green color, which reduce the fruit's marketability. To better preserve fruit quality and delay senescence during storage, various compounds, including edible coatings, have been suggested. In a factorial experiment in a completely randomized design, the effect of 0.1% and 0.2% myrrh gum and 1% pomegranate peel extract immersion postharvest, alone or in combination, on the quality of mature green lime fruit during 24 days of storage at 25 ± 2 °C was evaluated. The results of this study showed that the 0.1% myrrh gum treatment prevented weight loss of the fruit compared to the control. This treatment also had the highest titratable acidity (TA) (12.17%) compared to the control group (10.88%). The lowest soluble solid content (TSS) was observed in the 1% pomegranate peel extract treatment, while the highest TSS was observed in the control. Furthermore, myrrh gum and pomegranate peel extract treatments better preserved ascorbic acid and had a higher antioxidant capacity compared to the control group. Both myrrh gum and pomegranate peel extract treatments maintained the quality of lime fruit during storage. Overall, the treatments used had a significant effect on maintaining the quality of lime fruit during storage, which was also observable in the evaluation of the fruit's appearance.