Abstract: Background and Objective: Quarantine treatment enables export of mango fruits to parts of the world that enforce quarantine against fruit fly. Chilling injuries (CI) are prevalent in the mango fruits stored at temperatures lower than 12°C during cold-quarantine. So, this research examined the potentially enable of cold-shock treatment and integrated of edible coating with packing in (EPE) foam net to enhance the resistance of Naomi mango fruits during cold export. Materials and Methods: The effect of cold quarantine was studied on fruit quality of ‘Naomi’ mango for 2016 and 2017 seasons. In this respect, mango fruits were coated with sodium alginate at 3%, semperfreshTM at 1% and packed in (EPE) foam net to reduce CI during cold quarantine. The treated fruits were stored for 4 h at 0°C, then transferred to 20°C for 20 h (cold-shock treatment) prior to store at 2±1°C and 90-95% RH for 15 days (quarantine treatment). While, the control fruit were directly stored at 2±1°C and 90-95% RH for 15 days. Thereafter, all fruits were stored at 20±2°C for and 70-75% RH for 7 days as shelf life period to simulate a marketing period. Results: All applied treatments significantly reduced fruits weight loss (%), respiration rate, retard the loss of soluble solid (%) titratable acidity (%), have a good potential in maintaining firmness (lb inch–2), skin color h°, vitamin C, total phenol, flavonoids content, membrane stability index (MSI %), high rate of antioxidant capacity and retard the loss of shelf-life of fruits than the control. Conclusion: It was concluded that edible coatings used semperfreshTM at 1% with (EPE) foam net packing have a good potential in controlling postharvest chilling injury and maintaining the fruit quality being the most effective treatment on all parameters tested. It could potentially enable the export mango fruits to all quarantine-enforcing countries.