Aims: This study aimed at evaluating the physicochemical characteristics of dragon fruits with application of different types of covering and submitted to two different refrigeration temperatures. Study Design:The dragon fruits were taken, selected, washed, cleaned with a solution of Sodium hypochlorite 1%, dried and then, treated with coverings based on manioc starch at 2%, a jelly solution at 2% and a conservative solution (1% of ascorbic acid, 0.5% of citric acid, 0.7% of sodium chloride and 0.25% of calcium chloride) by immersion during 2 minutes. There was also a control treatment, that is, without treatment. After applying the coverings and drying the fruits, they wer e stored under refrigeration (8∫