10.22376/ijpbs.2019.10.1.p1-12 Volume 9 Issue 2 2018 (April-June) The present study aimed to develop and evaluate the cut vegetables based edible coatings under room and refrigerated condition and the effect of blanching on minimally processed radishes. The radishes ( lessThan i greaterThan Raphanussativus lessThan /i greaterThan ) were treated with 1%, 2%, 3% and 4% sodium alginate as an edible coating along with 2% calcium chloride was used to induce cross linking reaction with sodium alginate and 2% ascorbic acid as anti-browning agents are taken as coating material. Analytical determinations were performed in triplicate every-day for the storage period of 3 days at room temperatureand 5 days at refrigerated temperature. Minimally processed radishes were analysed for the following quality parameters like weight loss, total soluble solids, pH, firmness, titratable acidity, external color, vitamin C and microbial analysis. Alginate treatment at 3% with blanching delay changes in most of the physio-chemical parametersand sensory analysis under room and refrigeration condition. PAVITHRA.M.S, SASIKALA.S, ATHMASELVI. K.A Raphanussativus, Edible Coatings, blanching, ascorbic acid, minimally process 372-383