An experiment was conducted to evaluate the effect of hot water and chemicals on quality shelf life Amrapali variety mango at Agriculture Forestry University, Rampur, Chitwan, Nepal. The laid out in completely randomized design with 6 treatments 4 replications. Physiologically matured fruits (200±20 g) were treated distilled for 10 minutes, @ 50°C 55°C carbendazim solution 0.1% minutes Sodium h...