Abstract: Background and Objective: The present research aims to study the influence of aqueous ozone technology with gum arabic on Egyptian Banzahir lime fruits to maintain postharvest quality during cold storage and be available for longer period during the season. Materials and Methods: During the two successive seasons 2016 and 2017, fruits were harvested from El-Menoufia Governorate, Egypt. Fruits treated with 0.3 ppm aqueous ozone for 5 and 10 min, edible coating with gum arabic at 10% and combination of aqueous ozone and gum arabic. Fruits were stored at 7°C±1 and 90-95% relative humidity (RH) for 60 days. After 30 and 60 days of cold storage fruits held for 3 days at ambient conditions (25-30°C and 60-70% RH) as marketing. Results: Fruits treated with aqueous ozone for 5 or 10 min then edible coating with gum arabic 10% during 3 days as marketing after 60 days of cold storage gave favorite characters from physiological view including fruit weight loss, decay, chilling injury, respiratory rate, skin hue color, fruit firmness, juice percentage and technological index. Moreover, this treatment reflecting an improvement in fruit chemical characteristics during storage including higher concentrations of TSS, TSS/acid ratio, total sugar, juice pH, reduced the decline of acidity and vitamin C while, reduced chlorophyllase activity. Conclusion: Generally, it could conclude that, for commercial range or the export market, it may be useful to treat Egyptian Banzahir lime fruits with aqueous ozone or mixture of aqueous ozone with gum arabic for maintaining quality and decreasing fruit losses accompanied by changes in various metabolic and physiological processes during cold storage.