The ripening of a Fruit is a genetically programmed process which leads to an assortment of metabolic and physiological variations and changes that permanently alter its characteristics. Post-harvest study was carried out on Cucumber Fruit (Cucumis sativus L.) for fifteen days using Shea Butter Oil and Moringa Seeds Oil and their composite in ratios of 20:80 and 80:20 Waxing in day one and studied their physicochemical properties for ripening for a period of fifteen days. Though, Fruit maturation and ripening depends on species and can either be climacteric or non-climacteric, but both cases depends on metabolic shift from normal development conditions toward the fully mature state, and this can be checked by waxing. a credible measure for preserving Cucumis sativus L was established at fifteen days with the application of 80 % Shea butter oil and 20% Moringa oil composition. However, at 100% Shea butter oil also showed a good preservative measures, but may not exceed fifteen days before deterioration sets in. Application of 80 % Shea butter oil and 20% Moringa oil composition has proved to be the best waxing method for post-harvest treatment of Cucumis sativus L. The observed preservative measures elucidated in this research for cucumber post-harvest for fifteen days validate their qualities for consumption with good retention of their nutritional composition.