In the present investigation four varieties of mango namely Dashahari, Langra, Chausa and Safeda were collected from Main Experimental Station Horticulture, Narendra Deva University of Agriculture and Technology, Kumarganj, Faizabad. At maturity condition, fruits were harvested and stored in wooden crates by application with salicylic acid at 0.1, 0.5 and 1.0 g/l doses. The analysis of physiological loss weight, polyphenol oxidase enzyme activity, acidity, ascorbic acid, reducing and non reducing sugar was carried out at different days intervals after storage. The data revealed that minimum physiological loss weight (2.43 %) was reported in the variety Langra at five days storage by 0.5 g/l salicylic acid treatment. Highest polyphenol oxidase enzyme activity (54.49 units/g) was found in the variety Dashahari at five days ambient storage period by 0.1 g/l salicylic acid application. Ascorbic acid content (17.72 mg/100g) was reported maximum in the variety Dashahari at five days of storage period by 0.5 g/l salicylic acid application. Maximum reducing sugar content (24.85 mg/100g) was recorded in the variety Dashahari at 20 days storage by 1.0 g/l salicylic acid treatment. Non-reducing sugar content (16.81 mg/100g) was reported in the variety Langra at five days storage by 0.5 g/l salicylic acid application. Acidity content (0.34 %) was found maximum in the variety Dashahari at five days ambient storage period by 0.5 g/l salicylic acid application. The research revealed that salicylic acid treatment improved the quality characters and reduced the physiological loss weight.