Effect of post-harvest treatments of calcium and shrink film packaging on plum cv. Satluj Purple was studied. Uniform and healthy fruits were selected and treated with aqueous solutions of calcium chloride (1%, 2% and 3%) and calcium nitrate (2%) for 5 minutes. After drying, treated fruits from treatment no. T4, T5, T6, T8 and T9were packed in trays with shrink film and fruits from treatment no. T1, T2, T3, T7 and T10 were kept unpacked in corrugated fiber board (CFB) boxes (5% perforation) and stored at low temperature (0-1oC with 90-95% RH) for 40 days. Observations on palatability rating, spoilage, TSS: acid, reducing sugars and non- reducing were recorded after 10, 20, 30 and 40 days of storage. Results revealed that fruits treated with CaCl2 @ 2% + shrink film tray packaging exhibited best fruit quality by maintaining palatability rating, reducing sugars and non-reducing sugars and lowering spoilage and TSS: acid during 40 days of storage