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Com o presente trabalho objetivou-se avaliar a qualidade e a vida útil do pepino (Cucumis sativus L.), utilizando recobrimento com película de fécula de mandioca. Após seleção, amostras de pepino japonês foram mergulhadas em suspensões de fécula de mandioca a 0, 2, 3 e 4%, secos ao ar e armazenados em câmara fria a 5ºC e 95% de UR por 8 dias. As análises realizadas foram perda de massa, pH, sólidos solúveis (SS) , acidez titulável (AT), Cor L*a*b e firmeza. O delineamento utilizado foi o DIC com 3 repetições, com os tratamentos dispostos em esquema fatorial 4 x 5. O valor encontrado para firmeza nas amostras tratadas com película a 4% foram menores em comparação aos outros tratamentos, isto, provavelmente se deve à plasticidade do tecido que estas amostras apresentaram. A película reduziu significativamente a perda de massa das amostras mantidas sob refrigeração. A aplicação de película de fécula de mandioca na concentração mais elevada (4%), proporcionou ao pepino um aspecto melhor de conservação, tornando o produto mais atraente. This work was made to evaluate the properties and postharvest life of cucumber (Cucumis sativus L.) coated with cassava starch film. After the selection the fruits were dipped in suspensions 0, 2, 3 and 4% starch, dried naturally and stored in chamber cold (5ºC ± 1ºC and 90% ± 5% HR) during 8 days and the analyses were done in the time zero and in intervals of 2 days. The analyses done were loss mass, titratable acidity (TA), pH, soluble solids (SS), color L*a*b and firmness. The test was conducted in completely randomized design, with three repetitions, with the treatments disposed in factory layout 4x5. The value found for firmness in the samples treated with biofilm at 4% was smaller in comparison to the other treatments, this, is probably due to the plasticity of the tissue that these samples presented. The film reduced the loss of mass of the samples maintained under refrigeration significantly. The application cassava starch film in the highest concentration (4%), provided to the cucumber a better aspect of conservation, turning the most attractive product

Pepino japonês (Cucumis sativus L.) submetido ao tratamento com fécula de mandioca