Tomatoes are highly perishable fruits that continue metabolic and respiratory activities after harvest, leading to nutrient degradation and rapid spoilage. Edible coatings offer an environmentally friendly solution owing to their biodegradability and low environmental impact. This study examined the effect of incorporating lemongrass essential oil (EO) into a maltodextrin-pectin-based protective coating on tomato quality and shelf life. The protective coating was applied by spraying after 20 hours at temperatures between 30 °C and 4 °C. Both coated and uncoated samples (control) were analysed based on parameters such as colour change, hardness, mass loss, bacterial growth, and physical damage. The concentrations of lemongrass essential oil used were 0%, 0.5%, 1%, 1.5%, and 2% (v/v). The results showed that a concentration of 2% was the most effective in enhancing the function of the protective coating, which was characterised by reduced weight loss, better texture retention, and inhibited microbial activity. After 20 days of storage, the fruit exhibited weight loss of 0.05% at 30 °C and 0.04% at 4 °C. In addition, the colour change was relatively small, and the tomato flavour remained stable. Thus, the use of a natural protective coating based on lemongrass essential oil can reduce post-harvest losses in perishable fruit.