The present investigation on the improvement of quality and shelf-life of peach with the post-harvest application of CaCl2 , putrescine and salicylic acid was carried out in the laboratory of Department of Horticulture, Khalsa College, Amritsar during the year 2017-18. The fruits were procured from the college peach orchard which were harvested at the commercial ripening stage and were treated with CaCl2(2, 4 and 6 per cent), putrescine and salicylic acid (1, 2 and 3 mmol) as well as distilled water (control) for 5 minutes. The dried fruits were packed in corrugated fibre boxes and stored at 3.3oC and 95% relative humidity for 28 days. The changes in weight loss, spoilage percentage, fruit firmness, total soluble solids, titratable acidity, sugars and carotenoids were estimated after 0,7,14,21 and 28 days during storage. Present experiment was laid out in Factorial Randomized Block Design (RBD factorial) The results of the study revealed that the physiological weight loss, spoilage percent, total soluble solids were increased significantly while the fruit firmness, titratable acidity and carotenoids decreased significantly during storage. The salicylic acid treatments reduced significantly the physiological weight loss and retained their firmness. In this condition, the highest and lowest of TSS: acid and sugars were observed in treatment of putrescine 3 mmol and control respectively. The data revealed that the quality and shelf-life was improved by the use of salicylic acid and putrescine treatment due to its effect on delaying the ripening processes.