Barhi fruits is one of a climacteric fruit that ripens very quickly after harvest resulting in very short storage life. (1-MCP) and (SA) are widely used because it inhibits the action of ethylene receptors. The objective of this experiment was to evaluate the effect of pre-storage application with either 1-MCP or SA immediately after harvest on quality, storability and shelf life of Barhi during the two seasons 2020 and 2021. Barhi fruits divided into three equal groups and exposed to 1-MCP at 0, 0.5 or 1 ppm for 24 hours at room temperature. After the duration of 1-MCP treatments, the fruits divided into three equal subgroups and the Barhi fruits in each subgroup were dipped into aqueous solutions of SA at 0, 0.5 or 1 mM concentration for five minutes. All treatments of Barhi fruits fruits stored at 0±1°C and 90±5% relative humidity for 8 weeks followed by 5 days shelf life at ~25 as a simulation marketing period. The changes in physical properties of fruits were determined at weekly intervals throughout the cold storage period at 0°C as well as after end of cold storage plus 5 days shelf life at room temperature. All pre-storage studied treatments of Barhi fruits significantly improved fruit quality characteristics than control treatment during cold storage and shelf life. Combinations treatments of 1-MCP at 0.5 or 1 ppm plus SA at 0.5 or 1 mM were superior to 1-MCP or SA alone. Barhi fruits treated with the combinations of exposure to 0.5 ppm of 1-MCP plus 0.5 or 1 mM SA dipping had less weight loss and decay percentage with higher marketable percentage and fruit firmness.