During the post-harvest of fruits and vegetables, losses can be up to 60% of the total production. There are several treatments to reduce this phenomenon, such as storage at low temperatures, the application of thermal treatments and irradiation, the use of chemical fungicides, among others. This research is aimed at the use of coatings based on natural compounds to prolong the shelf life and maintain the quality of the medlar, evaluating the effect of the edible coating on the ripening process of this fruit. Coatings suspensions were made from oxidized cassava starch, a plasticizer (glycerol), a lipid compound (carnauba wax) and an emulsifier (Tween 80). The concentration of starch and the storage temperature were the most influential factors in the conservation of the medlar. Coatings made with high concentrations (4%) of oxidized starch reduce the maturation effect of medlars, which was determined by the values ??of SST, pH, acidity and maturity index. However, treatments T3, T5 and T6, which were stored at room temperature, after day 8 began to leach due to the weakening of the coating and contamination by flying pests. T2, which contained 4% oxidized starch, 0.5% carnauba wax and a refrigerated storage system, was the treatment that obtained the lowest values ??in all the evaluated properties (SST, pH, acidity and maturity index), with respect to the other treatments.