Around 125 million tones tomato is produced in world every year.Iran by producing around 5 million tones in year is one of the most important producing countries of this production.Postharvest losses of tomato are reported 20-50% in developing countries and 14.7% in developed countries.In order to increasing storage life and quality of two cultivars of tomato fruit (Chef and Sunseed) that was harvested in mature green stage.In the first experiment the effects of cultivar,storage time,dipping in sodium chloride solution and hot water treatment were investigated and the second experiment effects of cultivar,storage time,dipping in sodium chloride solution and isolation of peduncle were determined.