Most of the climectric fruits generate ethylene during ripening which is a catalyst for ripening. If fruit is allowed to ripen further, it undergoes autocatalysis which leads to over-ripening and *******. The cycle can be broken by continuously removing ethylene. The present study reports trial of a range of local preservatives to extend the shelf-life of mangoes. Two approaches were used : adsorption of ethylene; and chemical destruction of ethylene. For mangoes cv alphonso from Ratnagiri district of Maharashtra state were stored at RT of 32–36°C and RH of 70–75% in CFB cartons with the following test-materials : 1. Ethysord - Ethylene adsorber, 2. Stoprot - SO2 releaser, 3. Ethylene Oxidiser 4. Halogen Releaser. Physiological loss weight %, sensory evaluation, microbiological analysis and chemical analysis were conducted on various test days. Result showed that Ethysord kept mangoes in good condition up to the 16th day as against normal life of 8 days with minimum PLW%, highest sensory score, lowest microbial load. Results of the chemical analysis showed that a combination of Ethysord and SO2 releaser achieved best results. Oxidiser and halogen releaser also retarded ripening and achieved better overall condition of mangoes as compared to control samples.