Longkong (Aglaia dookkoo Griff.) fruit is a non-climacteric tropical fruit and grows widely in the South-East Asia. It has a unique taste and nutritional properties that make it more valuable to export. However, longkong exhibits a shorter shelf life at ambient (25◦C for 3−5 days) and low temperature (13◦C for 10 days) storage. Therefore, there is an urgent need to extend its shelf life and marketability by using an inexpensive and proficient technique.