Soft fleshed tomatoes are easily damaged due to mechanical injuries. Later, the wounded tissue will be exposed to fungal infection thus fasten the deterioration rate and reduce the quality of tomato. The aim of this study was to evaluate the potential aqueous ginger extract to inhibit fungal pathogen that causes tomato wilt and its potential in delaying the weight loss of tomato fruits. For this purpose, in vitro antifungal assay using poison plate technique was used to observe the inhibition of fungal pathogen. Then, healthy tomato fruits were dipped in aqueous ginger extract before evaluated for the post-harvest quality such as weight loss and firmness. The results of this study show that 10% aqueous ginger extract can inhibit the fungal pathogen (Fusarium oxysporum) that causes tomato wilt with 13.57% inhibition. Through in vivo antifungal assay, tomato fruits dipped in this plant extract showed lower weight loss (14.44%) and higher firmness (1.7 N) as compared to untreated fruit, but the data were not significantly different. Therefore, manipulation of this extract was suggested to increase its antifungal properties or as eco-friendly coating to lengthen the shelf life of agricultural produces.