Six coatings containing different ratios of polysaccharides and antimicrobials were prepared and tested in vitro against Listeria monocytogenes. Best coating mixtures were then applied on vegetables and submitted to a sensorial analysis. Finally, their effect on the quality, the color and the consistency of vegetables during a one-week storage was determined. All selected coatings showed a total in vitro inhibition of bacteria at concentrations of 8–10 mL L−1. One formulation containing the antimicrobials induced vegetables to have similar characteristics (smell, taste and texture) as compared to the non-treated vegetables. Treatments with this coating generated minor changes concerning the respiration rate and no differences were visually observed on cauliflowers. Finally, in situ analyses showed a good antimicrobial effect and allowed a complete inhibition of Listeria innocua after seven days of storage at 4 °C.