The tomato (Lycopersicon esculentum Mill.) is a highly perishable fruit in the post-harvest due to the fragility of the tissues and its metabolic activity, requiring many measures to maintain its quality. Among the characteristics that make up the concept of quality of a product the highlighted are nutritional, sensorial and microbiological that can be altered during the process of stocking and storage. The most important functional characteristic of an edible coating is the resistance to humidity, since the loss of water from stored products results in loss of mass and also loss of quality. This work aimed to develop a edible starch-based coating with the addition of antimicrobials in the post-harvest conservation of the tomato. The tomatoes were selected and sanitized with sodium hypochlorite and dried at room temperature. The coatings were initially applied at concentrations of 1%, 2%, 3% and 4% of starch. The treatment that obtained the best result (3% starch) was added at different concentrations of cinnamon essential oil. The physicochemical analysis were performed every three days during 12 days and the microbiological tests (carried out only on fruits with added antimicrobial coating) were performed every six days during 12 days. Only coatings without essential oil of cinnamon showed to be satisfactory for the control of the maturation of the fruits. Regarding the microbiological analysis, the essential oil in high concentrations did not act as an efficient bactericide and/or fungicide, otherwise the low concentration used was more efficient in inhibiting the growth of microorganisms. It is concluded that the starch extracted from the potato forms a coating that delays the maturation of tomatoes, that the essential oil of cinnamon does not act in its senescence and that high concentrations of essential oils showed to be antimicrobial, since there was an increase in the microorganisms count.