Aim: The main aim of present investigation was to study the effect of different edible coatings on physico-chemical composition and sensorial qualities of fresh cut red pumpkin under various storage conditions. Methodology: The present study was laid out in completely randomized design with dipping treatments of edible coatings such as T1 = Untreated control, T2 = Xanthan gum 0.50%, T3 = Chitosan 1%, T4 = Gaur gum 0.25%, T5 = Ascorbic acid 0.50%, T6 = Glycerol 1% and T7 = Sodium benzoate 0.05% with three replications. The pre-treated samples of fresh cut red pumpkin of cv. Arka Chandan were packed in polyethylene bags of 200 gauge with 2% vents and stored at ambient temperature (AT) and refrigerator storage (RS) i.e. 5 ± 1 0 C and 90% RH. The observations on physico-chemical composition, sensorial qualities and total microbial count were recorded as per the standard analytical procedures. Results: The data revealed that, the lowest PLW, acidity, total microbial count were recorded in T2 (2.50%, 91.27%, 0.58%, 7.47 log cfu/g, followed by T3 (2.87%, 0.65%, 5.72, 8.26 log cfu/g, respectively) while the maximum retention of TSS, firmness, ascorbic acid and total minerals and score for colour, flavour, taste, appearance, overall acceptability (6.07 Brix, 3.88 kg/cm 2 , 8.58 mg/100g, 417.02 mg/100g, 8.00, 8.04, 8.25, 8.26, 8.16, respectively) followed by T3 (5.91 ̊ Brix, 3.73 kg/cm 2 , 8.47 mg/100g, 416.73 mg/100g, 7.83, 7.94, 8.14, 8.16, 8.03, respectively) of fresh cut red pumpkin on 12 th day of storage at refrigerator storage. Interpretation: The dipping treatment of xanthan gum @0.50% (T2) and chitosan @1% (T3) were found effective for better retention of physico-chemical composition, sensorial qualities and reduced total microbial count of fresh cut red pumpkin up to twelve days at refrigerator storage.