The effects of calcium disodium ethylenediaminetetraacetic acid (CaNa2EDTA) on color, texture and lipid oxidation of fermented and nonfermented cucumber pickles stored in light or dark conditions were investigated. Color (L and hue angle values) of pickles exposed to light was protected against bleaching by CaNa2EDTA. Also, CaNa2EDTA suppressed production of TBA-reactive substances and ethylene indicating protection against lipid oxidation. Force (N) required to penetrate exocarp (peel) tissues of fermented pickles was reduced by CaNa2EDTA. Measurements of residual CaNa2EDTA indicated that it was stable in fermented and nonfermented pickles. Treatments with at least 100ppm CaNa2EDTA were necessary to achieve maximum protection against loss of color and oxidation.