The present research was conducted on the aspect of disease control, physio-chemical changes and shelf life of mango through various postharvest treatments. The experiment was conducted in the Laboratory of the Department of Plant Pathology, Mahatma Phule Krishi Vidyapeeth, Rahuri. The experiments were laid out in Completely Randomized Design (CRD) with three replications. The study was aimed at finding out the best postharvest treatments that obtained the greater performance on disease control and quality changes as well as extending the shelf life. Freshly harvested matured mango fruits were subjected to eight postharvest treatments. T1: Trichoderma viride, T2: Trichoderma harzianum, T3: Bacillus subtilis, T4: Pseudomonas fluorescence, T5: Yeast strain-І, T6: yeast strain-IІ, T7: hot water treatment at 550C for 15 Min (HWT), T8: control. Results revealed that significant variation was recorded in respect of postharvest treatments on control disease development during storage conditions. The minimum disease severity was observed in hot water treatment (HWT) at 55oC for 15 min treated fruits followed by Trichoderma viride, Trichoderma harzianum and Pseudomonas fluorescence and maximum disease severity was recorded in control fruits at the 7th and 14th days of storage conditions. Effect of postharvest treatments on physiological loss in fruits weight, hot water treatment (HWT) at 55oC for 15 Min and Trichoderma viride recorded minimum loss in fruit weight on 14th day of storage which was significantly less than remaining treatments and control. Among the various postharvest treatments fruits were dip in hot water treatment (HWT) was recorded significantly lower loss (8.5 %) and 14.83 % followed by Trichoderma viride, Trichoderma harzianum and control showed significantly higher loss in weight 12.50 and 31.00% respectively at 7th and 14th days of storage. In case of bio chemical parameters like TSS, acidity, ascorbic acid and total sugars. The highest (25.47 %) and the lowest T.S.S (12.00 %) contents were observed in hot water treatment and control treated mango fruits, respectively and highest acidity (0.486 %) and ascorbic acid (56.10 mg %) contents were recorded in hot water treatment. The lowest acidity (0.153 %), ascorbic acid (23.70 mg %) contents were recorded in control treated mango fruits, respectively. The highest total sugar (22.22%) contents were observed in hot water treatment. The lowest sugar (15.00%) content was observed in control treated mango fruits. Significant variation in respect of total days taken for ripening period and shelf life days. At 5th and10th day of storage the highest per cent of ripening (48 %) and (100 %), the lowest per cent of ripening (30 %) and (85.30 %) were observed in control and fruits were dip in Trichoderma viride treated fruits, respectively. At 15th day of storage 100 % ripening recorded in all treatments. The maximum shelf life (15 days) and the minimum (8 days) shelf life were observed in Trichoderma viride and control treatments, respectively.