Tomato fruits are perishable. Hence several methods have been adopted in their preservation which have not been generally accepted due to their health implications. Therefore, the aim of this study is to investigate the potential of coconut oil and sheabutter in the preservation of tomato fruits. Tomato fruits were washed and treated with coconut oil and shea butter which was varied at different concentrations of 3, 6, 9, 12 and 15 % (w/v). The tomato fruit was placed in well-aerated baskets for 30 days during which organoleptic observation and microbial analysis were investigated. The GC-MS analysis of the coconut and shea butter samples was carried out. The shea butter displayed a higher mean preservation rate of 62 % compared to that of coconut oil with 25 %. The fungal isolates from the fruits included Aspergillus niger, Candida krusei, Fusarium oxysporum, Candida species, Aspergillus fumigatus, Penicillium notatum and Aspergillus terreus. The GC-MS analysis of the coating materials revealed the presence of some compounds that may be responsible for their antimicrobial properties. The study showed that shea butter exhibits the highest preservation rate of tomato fruits thus minimizing waste and economic losses to the farmers and the country in general.