This study aims to determine whether a mixture of red onion water extract and coconut water can delay senescence of pea bean pods. The research was conducted in Botanical Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung in October 2017. The research was arranged in 3x3 factorial design. Factor A is coconut water with concentration 0% v / v, 25% v / v, 50% v / v. Factor B is an onion water extract with a concentration of 0% v / v, 12.5% v / v, 25% v / v. The variables in this research are fresh weight, dry weight, relative water content, total chlorophyll content of peas pods. The quantitative parameters in this study were all the mean (μ) variable. Homogeneity variation was determined by Levene test at 5% real level. Tukey's variety and assay analysis was performed at a real 5% level. The results showed that onion water extract, coconut water, and its interaction had no significant effect on the fresh weight of beans, but the interaction between onion and coconut water extracts had a significant effect on fresh weight. Likewise, the treatment of water extract of onion and coconut water did not significantly affect the relative water content of the peanut pod, but the interaction both had a real effect on both. From the results of the study it was concluded that the addition of red onion water extract can not increase the ability of coconut water in delaying the process of senescence of pea pods indicated by the decrease of total chlorophyll content and dry weight.