Edible coating has been used for preserving the quality and safety of fresh fruit and vegetables. The ability of polysaccharide-based (carboxy methyl cellulose and corn starch) coatings to extend the shelf life and quality of cucumber fruit during storage at ambient temperature of 25-28oC and relative humidity of 83-95% was investigated . The results indicated that coated cucumber showed a significant delay in weight loss, firmness, pH, total soluble solids, ascorbic acid and total microbial
counts compared to uncoated ones. Sensory evaluation results showed that coatings maintained the visual quality of the cucumber during the storage time. The results suggested using carboxy methyl cellulose and corn starch can extend the shelf life of cucumber during storage in ECS for 7 weeks.