Peach (Prunus persica L.) fruits have short storage life after harvest and deteriorate quickly at ambient temperature because of climacteric nature and its rapid ripening process. The present research project is designed to minimize the post-harvest losses of peach fruits by the application of additives. Purposely, Peach fruits were dipped in CaCl2 (2.0%, 3.0%), oxalic acid (2 mM, 3 mM) and one combination of CaCl2 and oxalic acid (1% CaCl2 & 1 mM oxalic acid) along with other combination of CaCl2 and oxalic acid (1.5% CaCl2 & 1.5 mM oxalic acid). Peaches were then air-dried and stored at 5°C and 85% relative humidity for 35 days. Treated samples were analyzed every week and significant variations (P<0.05) were recorded. Results depicted that total soluble solids, pH, weight loss, fruit decay index, shrinkage index, malondialdehyde content, ion leakage, increased during storage however treated fruits showed better response than control. However firmness and % acidity decreased in all peaches during storage but this decrease was significantly less in additive treated peach fruits as compared to untreated (control) fruits. Ethylene rate increases till 14th day in control fruits then after climacteric peak decreases while in treated fruits it increases till 21st day and then decreases. Conclusively, oxalic acid (3 mM) concentration treatment better retained the physicochemical and physiological parameters of the peach fruits.