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This experiment consists of three factors viz., two levels of maturity indices i.e. M1 and M2, three levels of chemical treatments i.e. R1, R2 and R3 and two levels of storage temperatures i.e. T1 and T2. In general, the fruits treated with 6% CaCl2. 2H2O (R2) for 5 minutes after harvesting the fruits when shoulder outgrown from the stem end and olive green colour (M2) and stored at 120C for 20 days then after at ambient temperature (T2) found to be more effective for extending the shelf life of fruits upto 24 days of mango cv. Kesar fruits.