AbstractZineb (0.375%) in hot water as a post harvest dip reduced the spoilage due to fungi and delayed the ripening process in Alphonso and Pairi mangoes. Spoilage was minimal when the treatment was given soon after harvest. Sodium diethyldithiocarbamate (0.4 %) was also effective in reducing the spoilage in Pairi mangoes although the treatment was delayed until 7 days after harvest. These compounds did not adversely affect the chemical composition or edible quality of the fruit.