The cucumbers (Cucumis sativus) fruit is highly perishable and losses its quality immediately after the second or third day of harvest. The post-harvest loss in quality and commercial value is due to the intense respiratory activity and significant moisture loss. Hence a study has been undertaken to increase to increase the shelf-life of cucumbers by using edible coatings and MAP. Various samples of the cucumbers were treated with bee wax and were packed in 260 ± 1 gauge LDPE bags (0% perforations and 0.25% perforations) and 200 gauge self-breathing bags and was stored at 11 ± 2?C and 95% RH. The effect on the shelf- life extension of fruits was investigated. The physical and biochemical quality parameters of stored samples were tested periodically at an interval of 5 days. Prediction equations were also developed for various post-harvest quality parameters of slicing cucumber under EMA storage. This study showed that use of edible coating (natural bee wax) and EMA condition could reduce the respiration rate and thereby extend the shelf-life of the slicing cucumbers for two weeks. From this study it was able to conclude that wax coating in combination with EMA condition created by self-breathing bags was the best treatment suited for extending the shelf-life for seventeen days for slicing cucumbers at 11 ± 2?C and 95% RH with acceptable quality.