Turmeric (Curcuma longa L.), is a plant of Asian origin, whose volatile compounds are interested in its antimicrobial effect. Different studies have reported the incorporation of essential oils in edible coatings applied to vegetables for their conservation. The objective of this study was to evaluate the essential oil of turmeric rhizomes as antifungal agent in an edible coating applied in minimally processed squash. The antifungal effect on Penicillium sp. and Cladosporium sp. was evaluated in vitro. Subsequently, an edible coating based on achira starch (Canna indica L.) was applied containing turmeric essential oil in minimally processed squash. Quality parameters (pH, acidity, firmness, weight loss, β-carotene content and color) were evaluated at storage days 0, 4, 8, 12 and 15 at temperatures of 6±2°C. The results indicated that turmeric oil showed high inhibition on Cladosporium sp. (41.6%) and Penicillium sp. (60.3%). The application of the edible coating presented better results, in firmness (78.73 N), content of β-carotene (6,123 mg.kg‑1) and color parameters. Showing that the coating treatment maintained the quality of the minimally processed pumpkin for 15 days. These results demonstrate the potential of the essential oil of turmeric rhizomes as a natural preservative in the development of edible coatings.