Post harvest losses of fruits and vegetables are a serious problem, because of the rapid deterioration during handling, transport and storage in tropical regions. Cucumbers were treated with Calcium Chloride, Sodium Chloride and Lime juice, with different steeping time. The effects of these chemicals and natural agents on pre-treated cucumbers were evaluated, by analyzing the pH, TSS, Weight loss and Shelf life. The results indicated that, due to pretreatment increase in pH, TSS and Weight loss

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... was lower, in cucumbers treated with Calcium Chloride and Sodium Chloride as compared to Control, there was no significant difference between cucumbers, treated with Lime juice and control. Shelf life of Cucumbers, treated with Calcium Chloride with a steeping time of 5 min was increased from 16 days to 19 days; shelf life of Cucumbers with steeping time of 10 min was increased, from 16 days to 22 days.