Abstract: In order to identify and compare the effects of different concentrations of coatings (Carboxy Methyl Cellulose, CaCl2, Bee wax) and packaging (polyethylene sheet), on improving the keeping quality of mangoes its storage performance was evaluated. Mangoes after harvesting were given hot water treatment at 50±2oC for three minutes as quarantine measure against fungal attack. Then fruits were coated with three different concentrations of CMC and CaCl2 along with bee wax coating and polyethylene sheet packaging. All the treatments were applied in combination with KMnO4 soaked with sponge cubes used as ethylene absorbents. Fruits were kept at refrigerated temperature for 80 days and evaluated for physico-chemical and sensory changes at an interval of seven days. All coatings delayed fruit ripening and improved the keeping quality of the produce but best results were exhibited by Carboxy Methyl Cellulose (CMC) at 2% level. It extended storage life up to 77 days with appreciable retention of all the quality parameters.