The effect of carnauba wax (1 and 2%) with or without 6N-Benzyladenine (BA)  25ppm on storage behavior of pointed gourd (Trichosanthes dioca Roxb.) fruits was investigated under ambient conditions for 6 days. Fruits treated with carnauba wax 2% + BA (T4) and carnauba wax 2% (T2) effectively reduced physiological loss in weight and shrinkage during storage in comparison with carnauba wax 1% (T1), carnauba wax 1% + BA (T3), BA (T5) and Control (T6). Fruit skin yellowing in T2 and T4 was ‘nil’ throughout the period of storage. Marketability was appreciably good by carnauba wax treatment as indicated by high marketable fruits of 95%  in T4, 90%  in T2, 71.67% in T3, and 71.67% in T1 on 5th day of storage. Sensory evaluation revealed better sensory score for T2 and T4 compared to other treatments throughout the storage period. TSS remained lower in T2 and T4 at different days of storage compared to other treatments. Degradation of chlorophyll was less in T2 and T4 during storage. T4 retained higher ascorbic acid during early period of storage. Thus coating treatment with carnauba wax 2% (T2) or carnauba wax 2% + BA (T4), can be adopted for enhancing fruit quality for longer period.