Background: The current study tried to investigate the antioxidant and anti-bacterial effects of green tea and grape seed extract (with a volume of 2%) on durability of Tilapia packed inpolyethylene bags, which were kept in cool temperature of 4 ± 1 °C. Methods: Prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min in ethanolic of green tea extract (2% v/v) and grape seed (2% v/v), respectively, while the third batch was dipped in distilled water as a control sample. The control and treated fish samples were analyzed for microbiological such as total volatile count and psychrotrophic count, and chemical such as thiobarbituric acid (TBA), and free fatty acid (FFA) values. The sensory characteristic was over a period of 20 days. Results: The results indicated that the two extracts' treatments delayed significantly (P < 0.05). Lipid oxidation and process of spoilage in comparison with the psychrotrophic bacteria and total viable count control also remained lower than the proposed acceptable limit (7 log CFU/g). According to sensory, chemical, and microbiological analyses results, the treatment of grape seed extract had high quality and enhanced the beneficial effects on sensory characteristics in comparison with other treatments. Conclusions: the present study showed that the grape seed extract and green tea were very effective in extending the shelf life of Tilapia during refrigerated storage.