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This study, titled "Comparative Study on the Effectiveness of Aloe Vera Gel and Chemical Preservatives in Fruit Shelf-Life Extension," set out to find which method better keeps fruits fresh and high-quality, focusing on bananas and apples. Using an experimental-comparative research design, the fruits were divided into three groups: one group was treated with Aloe vera gel, another with a 0.1% sodium benzoate solution as the chemical preservative, and a control group received no treatment. Each fruit sample was observed for ten days at room temperature, focusing on changes in color, scent, texture, and freshness. A survey of ten respondents used a five-point Likert scale to evaluate the fruits' sensory qualities. The data were analyzed using statistical tools like the mean, median, and mode to identify the most effective treatment. The results showed that fruits coated with Aloe vera gel kept their natural color, pleasant scent, and smooth texture longer than those treated with chemicals or left untreated. The calculated mean values indicated that Aloe vera consistently received higher scores in all aspects. Observations confirmed that Aloe vera delayed ripening and spoilage more effectively than the chemical preservative. Therefore, the study concludes that Aloe vera gel is a natural, safe, and sustainable option for preserving fruit. It is recommended that consumers and fruit vendors use Aloe vera as an eco-friendly way to extend shelf life and reduce post-harvest losses.