Widespread tomato consumption in Pakistan faces challenges due to significant losses from poor management and processing. These challenges by utilizing waste from abundant fruits, first time of extracting pectin from grapefruit peels through ultrasonic-assisted extraction (UAE), and applying it to tomatoes to extend their shelf life. The qualitative and quantitative analysis of the extracted pectin includes assessments of solubility, pH, color, methoxyl content, yield, and equivalent weight. Pectin yield could be enhanced by ultrasonication by 28% for 20 minutes. The dipping method with pectin concentrations (6, 9 and 12%) protects tomatoes against microbial contaminants. A 12% pectin coating (T₃) effectively delayed tomato softening and reduced microbial growth compared to untreated samples. Coated tomatoes also showed less weight loss and maintained greater firmness during storage. These results demonstrate that ultrasound-assisted extraction improved pectin yield, and that the pectin coating successfully slowed microbial deterioration, thereby extending the shelf life of tomatoes by several days.