Khasi mandarin is a perishable commodity due its elevated respiration after harvest. The present study evaluated the nanocoating with gluconate stabilized silver nanoparticles to enhance the shelf life of Khasi mandarin. While studying antimicrobial efficacy against potent post-harvest pathogen Penicillium italicum, causing blue mould in Khasi mandarin, it showed highest mycelial growth inhibition of Penicillium italicum, at 250 ppm (58.23%). The same concentration was used as nanocoating of Khasi mandarin for 30 seconds, 60 seconds and 120 seconds. Nanocoating for 120 seconds showed the highest ascorbic acid (0.089g/100g) content and the lowest microbial growth on the mandarin juice. The highest total soluble solids (5.0) was recorded in the juice extracted from the uncoated control. Thus, nanocoating with gluconate stabilized silver nanoparticles for 120 seconds proved to be an effective method in maintaining quality parameters and extending shelf life of Khasi mandarin up to 32 days in ambient condition.