The purpose of this study is to determine preventing browning of cut surface of fresh-cut cauliflower using edible coating. Three different contrentration of tapioca-starch solution (5, 10 and 20 g/L) was used, and gelatine was added at the stable concentration (2.5 g/L). The fresh-cut cauliflower stalk was dipped these solutions for 5 minutes, then dried, packaged and stored at 4 o C and 85-90% RH for 28 days. Poliphenol oxydase (PPO) activity, total soluble solids (TSS), color L*a*b*, and h o values, weight loss, and browning rate were determined seven days intervals during storage. According to the results; PPO activity of edible coated samples were found to be higher than control. Also, hue angle values of coated samples were lower than control group. However, weight losses and browning rate of samples treated with 2,0% of tapioca-starch coating were the lowest compared to the other treatments. Also, TSS of fresh-cut cauliflower stalks coated with tapioca-starch at all doses were determined higher than control group. In conclusion, the edible coating with tapioca-starch was not effect to prevent browning. But this coating increased TSS of samples and decreased weight loss.