Minimally processed Brussels sprouts were coated which carboxymethyl cellulose/candelilla wax emulsion, packed in boxes with perforated wrap, and stored at 8 degrees C. It was found that the emulsion not only was deposited on the surface but also penetrated into the inside of the heads through vascular system in stems and leaves. The coating did not affect weight loss, moisture content, and texture of the vegetables. In turn, reduced respiration rate, accelerated chlorophyll degradation, and increased activity of polyphenol oxidase was noticed in the coated Brussels sprouts. Consequently, the coating decreased the sensory quality of the vegetables. Furthermore, the coating favored fungal growth in the artificially contaminated Brussels sprouts. The changes in the vegetables were likely due to excessively decreased gas exchange performance, including ethylene accumulation. Practical applications Edible coatings are a particular form of packaging directly applied to the surface of perishables. It is widely believed that coating treatment enhances the quality of fruits and vegetables, protecting them from postharvest decay. Nevertheless, not all coatings will work well on a specific horticultural crops nor will all horticultural crops have the same needs. Consequently, when the coating material is not adequately selected, edible coatings can cause anaerobic respiration by acting as a barrier for the gas exchange between fresh produce and the surroundings. Since the coatings can be produced from various edible biomolecules, selecting a proper coating is quite problematic. In this context, the presented work shows that carboxymethyl cellulose/candelilla wax-based coating is not suitable for the minimally processed Brussels sprouts. The results reported here could help other scientists adjust their research plans and increase their chances of success in extending postharvest shelf-life of Brussels sprouts.