The results of the study indicated that mango fruits treated with different pre-cooling treatment showed lower and slower rate in physical and chemical changes than control fruitsThe fruits treated with pre-cooling at 8ºC for 8 hr proved to be most effective with respect to more number of days taken to ripe (11.50), longer shelf life (17.49 days), lower spoilage (20.55 %) and higher percentage of marketable fruits (55.48 %) and recorded less physiological loss in weight (21.59 %) and more firmness of fruits (0.79 kg cm-2) at 20th days after storage.