Experiments were conducted to study the effects of post-harvest treatment of mango fruits (cv.Dashehari) on the extension of shelf life at two different storage temperatures (Cold store and ambient condition). The mango fruits were harvested at defined physiological maturity stage from a well-managed commercial mango orchard at Malihabad, Uttar Pradesh. The fruits were washed adequately and subjected to 6 treatments with different combinations of fungicide solutions with control viz.Carbendazim (500ppm) + Tween 80 (0.01%) (Treatment 1; T1), Hexanal (250 ppm) + Tween 80 (0.01%) (Treatment 2; T2), Hexanal (500 ppm) + Tween 80 (0.01%) (Treatment 3; T3), Hexanal (250 ppm) + Carbendazim (500ppm) + Tween 80 (0.01%) (Treatment 4; T4), Hexanal (500 ppm) + Carbendazim (500 ppm) + Tween 80 (0.01%) (Treatment 5; T5) and distilled water (Treatment 6; T6). The fruits of various treatments were loosely packed in corrugated fibreboard boxes and were kept under ambient conditions (37 ± 2°C; 55-65% RH) and cold storage conditions (12 ± 2°C; 80-85% RH) and the physiological and biochemical parameters changes during storage were measured at regular interval of days till the fruits get deteriorated. The total soluble solids, reducing sugar, total sugar and total carotenoids were found increasing trend whereas total acidity, ascorbic acid and physiological loss in weight were found linearly decreasing during the ripening. The fruits treated with Hexanal (500 ppm) + Carbendazim (500 ppm) + Tween 80 (0.01%) (T5) were observed superior in respect to pre-ripening quality attributes. The treatments retarded the physico-chemical changes feasible for manifestation of ripening quality features and certainly helped considerably in delaying the ripening. This has profoundly notified the extended storage life of Dashehari mango. The observations on physicochemical changes and sensorial quality parameters were used as ripening and shelf life monitoring indices. Therefore, using the application of combined treatment with Hexanal, Carbendazimand tween 80 of mango at 10°C to 12°C is a feasible technology for maintainingfruit quality and prolonged storage life in order to expand marketability and export opportunities.