Green beans (Phaseolus vulgaris L.) cv. Paulista pods were harvested and treated for carboxymethyl cellulose with gum arabic 5% for 5 minutes, carboxymethyl cellulose with calcium chloride 0.5% for 5 minutes, carboxymethyl cellulose with ascorbic acid 5% for 5 minutes, carboxymethyl cellulose for 5 minutes and tap water for 5 minutes which served as control. fresh cut green pods wrapped with polypropylene bags and stored under 5°C, 85-90% relative humidity for twenty days , then studying the effect of previous treatments on physical and chemical characters of fresh- cut green bean pods under cold storage conditions .Results showed that the treatment treated for carboxymethyl cellulose with gum arabic 5% reduced pods weight loss , decay score and maintained pods general appearance,firmness ,total soluble solids,total chlorophyll content and led to a decrease in total phenolic compound and microbial count followed by carboxymethyl cellulose with calcium chloride 0.5% compared with another treatments up to 20 days of storage.