Post harvest losses of fruits and vegetables are a serious problem, because of the rapid deterioration during handling, transport and storage in tropical regions. Cucumbers were treated with Calcium Chloride, Sodium Chloride and Lime juice, with different steeping time. The effects of these chemicals and natural agents on pre-treated cucumbers were evaluated, by analyzing the pH, TSS, Weight loss and Shelf life. The results indicated that, due to pre-treatment increase in pH, TSS and Weight... Topics: pH, TSS, Calcium Chloride, Sodium Chloride & Lime juice.