The study was carried out in the Department of Agricultural Engineering, UAS, GKVK, Bengaluru, mainly to extend the shelf life of Carambola fruit under ambient and refrigerated conditions and to evaluate the influence of HDPE packaging and post harvest treatments with 2% calcium chloride under ambient as well as refrigerated condition on physico-chemical changes in quality and storage life of carambola fruit. The average fruit weight was found to be 103 gm, average length of fruit was found to be 51 mm and average calculated diameter was recorded as 47mm. Generally, the color of carambola fruit was observed as yellowish. The Total soluble solid was 8.2 oB, acidity and pH were 2.23% and 2.92, respectively. Total sugar was 3.10% of which 2.69% was reducing sugar while 0.41% of total sugar was non reducing sugar. The total crude protein was in order of 0.81% and crude fiber was 0.70%. During storage, the produce deteriorates in quality due to physiological activities such as respiration and moisture loss. Not with standing, they are subjected to microbial attack leading to changes in their structure, texture, color and appearance. All these factors individually or in combination affect shelf life. The fruits stored at refrigerated temperature in 200 gauge HDPE polyethylene bag with 2% ventilation and pretreated with 2% CaCl2 showed better results as it was significantly capable to reduce PLW and maintain better physico-chemical qualities and extend the shelf life of Carambola fruits compared to other treatments.