Citrus fruits are exposed to numerous biotic and abiotic stresses, whether in the field, after harvest, or during storage, which affect their quality, reduce their resistance to pathogens, and shorten their shelf life. Local sour lemons are one type of citrus fruit affected by these factors; therefore, there has been a trend toward using certain edible coatings edible coatings to determine their effectiveness in enhancing fruit quality after harvest and during storage. Five treatments were applied: sodium alginate at concentrations of 1% and 3%, and chitosan at concentrations of 1% and 2%, in addition to a control treatment. The fruits in each treatment were immersed for ten minutes in the above solutions, then dried at room temperature and packed in 1-kg plastic bags perforated on both sides with 16 holes each, and stored at a temperature of 7 ±1 Celsius and a humidity of 85 – 90% for 20, 40, and 60 days. The results showed that the effect of high concentrations in the coatings used—particularly 2% chitosan—was significant, as it achieved the highest levels of total soluble solids (TSS), total acidity, and vitamin C, with juice percentages of 6.38, 6.19, 15.34, and 28.63, respectively, and the lowest rates of weight loss and microbial spoilage at 1.43 and 0.00, respectively. Meanwhile, the control treatment recorded the lowest levels of TSS, total acidity, vitamin C, and juice content at 6.33, 6.06, 14.90, and 26.72, respectively, and the highest rates of weight loss and microbial spoilage were 3.70 and 1.29, respectively, at the end of the 60-day storage period.