An experiment was conducted during 2020 and 2021 seasons to evaluate the influence of postharvest calcium salts to enhance quality and prolonging shelf life of Balady mandarin fruits. The fruits were harvested at yellow or greenish-yellow, transported to laboratory, and prepared to immersing in solutions of calcium acetate 1%, calcium citrate 0.5%, calcium nitrate 1% and calcium chloride 2% in addition to control treatment (distilled water) for 5 min. The fruit dipped in different calcium solutions were stored at 4±1°C with 85-90% Humidity for 45 days. Physical and chemical fruit characteristics were recorded every 15 days during storage. Results showed that postharvest applications of different calcium sources were significantly decreased fruit weight loss and decay, also, it seems to be successful for maintaining fruit firmness, acidity, vitamin C, SSC and SSC/acid ratio in Balady mandarin fruits compared to control treatment. Also, lower activity of polygalacturonase, pectin methylesterase, and β-galactosidase enzymes were notice in fruit dipped in calcium sources than that on control. In addition, calcium nitrate 1% and CaCl2 2% applications found to be the best for reduces weight loss, decay and keeping overall fruit quality during storage. So, it is concluded that dipping mandarin fruit in calcium nitrate 1% or calcium chloride 2% led to extend shelf life and keeping fruit quality