Bio-preservation is a novel food preservation method designed for extending the shelf life and enhance safety of foods by the use of natural products or plant materials. A factorial study arranged in Randomized Complete Block Design (RCBD) was conducted to find out the effect of Aloe vera extract as bio-preservative to selected perishable fruits and vegetables. Results showed that fruits soaked in water with 25-50% aloe extract for 30-60 minutes had the lowest weight loss and highest weight loss was obtained for those fruits with no treatment in water. It was also observed that the levels of aloe extracts and length of submersion significantly affected by delaying the ripening of the fruits both in pepper and calamansi. However, no significant differences were noted in banana and tomato and on the effects of levels of aloe vera extract and length of soaking on the firmness, TSS, TA and pH of the fruit samples studied. The result of the study indicates that soaking of fruits in water with 25-50% Aloe vera extract for purposes of preservation maybe used in suppressing weight loss, delays ripening, lowers the number and percentage of rotten fruits. Delays reduction of soluble solids, titratable acidity, and impeding change of appearance of pepper, calamansi, banana and tomato fruits. The results suggest that Aloe vera extract maybe used as bio-preservative to any fruits and fruit vegetables for delaying some quality losses and eventually increasing storage/shelf life.