The objective of this study was to investigate the impact of postharvest eco-friendly components, H₂O₂ (1%), oxalic acid (10mM), Gum Arabic (5%) and Frankincense solutions (5%) on shelf life and quality of Valencia oranges under ambient room temperature were studied. Valencia oranges are treated with solution of distilled water (control), H₂O₂ (1%), Oxalic acid (10 mM), Gum Arabic (5%) and Frankincense solutions (5%). The treated oranges were stored at ambient temperature (25 ±2 ^oC & 85 % RH) for 45 days. Customary values of Valencia oranges, fresh weight and juice content, were deteriorated by prolonging shelf-life period. All treatments proved efficiency in maintaining quality of Valencia oranges during shelf life. However, application of H₂O₂ (1%) and Frankincense (5%) were the best treatments in maintaining the Valencia orange fresh weight and juice content, titratable acidity (TA) and reduced total soluble solids / titratable acid ratio (TSS/TA).