Carrot is a cool-season vegetable, its botanical name is Daucus carota, and it belongs to the family Umbelliferae. Carrots(Daucus carota) are the most common and popular vegetable in the world. The aim of present study is designed to evaluate the effectiveness of edible coating (gelatin 2 %, 4 %), packaging (LDPE, HDPE) and temperature 5 ᵒC on the physical and chemical changes, overall quality, and shelf life of fresh cut carrots, were investigated for the period of 2021-22 at Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam. The carrots were purchased from market, carrots were washed, peeled and sliced in to homogeneous pieces, sliced carrots divided into of top, middle and bottom part of carrot, control sample dipped in distilled water and air dry, remaining slices were dipped in gelatin solution of 2 % and 4 %, after coating air dried them at ambient temperature 22 ᵒC, after drying packed in LDPE and HDPE bags and stored in refrigerator 5ᵒ C and coded as T₀L (control without coating, LDPE), T₀H (control without coating, HDPE), T₁L (2% gelatin coating, LDPE), T₁H (2% gelatin coating, HDPE), T₂L (4% gelatin coating, LDPE), T₂H (4% gelatin coating, HDPE). The samples were analyzed for physico-chemical and sensory characteristics.

 The maximum values of pH (6.6), TSS (12.1ᵒBrix), fiber (6.6%), total sugar (49.6) was recorded in T2L, and the maximum moisture (79.9%) recorded in T1H. While the maximum value of vitamin C (9.1 mg/100g) and ash (7.6) was recorded in T1L and T0H respectively. Samples which had the highest color score in T₂L (8.0), aroma score 7.3, texture score (8), overall acceptance (7.66). During the period of 12 days of storage in refrigeration of 5ᵒC , the sample which was stored in LDPE with 4 % of gelatin coating gives leading results in all the physicochemical and sensory parameters

Index Terms- Carrot, Shelf life, gelatin, temperature.