Abstract: The effect of different concentrations of CaCl2 (1, 2 and 3%) with the combination of oxidizing agent like Potassium permanganate (KMnO4) on storage life of apricot fruit packaged in sealed Polyethylene bags was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30oC) during storage. The quality characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and sensory parameters like color, texture, taste, flavour and overall acceptability were studied at an interval of 2 days (0, 2nd, 4th, 6th, 8th and 10th day) for a total period of 10 days during storage. All of the 9 treatments had shown a highly significant effect (p<0.05) on storage life and quality parameters of fruits. However, the treatment T4 (KMnO4 + 3% CaCl2 + Polyethylene bags) was most effective in the retention of higher contents of vitamin C (11.47 mg/100 g), total soluble solids (12.58%), titratable acidity (0.72%) and sensory parameters like colour (4.97), texture (6.23), taste (6.52), flavour (6.38) and the higher overall acceptability score (6.72) with minimum weight loss (3.66%) in T4. Compared to control fruit showed maximum weight loss (9.5%), lower vitamin C (9.55 mg/100 g), titratable acidity (0.67%), total soluble solids (10.58%) and lower quality score like colour (3.92), texture (4.83), taste (4.79), flavour (4.43) and the lower score (4.6) of overall acceptability during storage whereas the Treatment T3 (3% CaCl2+Polyethylene bags) was found better to all other treatments during storage. The treated apricot fruit have increased storage life up to 10 days as compared to control which was un acceptable after 6th day of the storage.