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The carrot is an important vegetable. Carrot is one of the potential sources of natural phyto pigments and antioxidant nutrient such as lycopene and β-carotene. The present research work was conducted on carrot vegetable. Its main purpose is to decrease their losses and preserve for future use by edible coating that helped to reduce rate of respiration and transpiration, growth of microorganism, improve its color and texture quality attributes. Polyethylene bags maintain the high humidity, reduce weight loss and consequently slow down the drying process. It maintained the organoleptic properties of fruits and vegetables.  In experiment edible coating such as chitosan (0.5, 1.0, 1.5 and 2.0% concentration) in 0.25 N HCl, 0.50 ml glycerol and packaging material polyethylene was applied on carrot vegetables in order to evaluate their physico-chemical composition i.e weight loss, moisture loss, total soluble solids, pH, ascorbic acid, β-carotene, and also sensory parameters such as color, flavor, texture, taste and overall acceptability at 4th day intervals during 20 days of storage at ambient temperature.