A comparative study was conducted to assess the roles of silver nitrate, aloevera gel and iron nano-particles on the post-harvest quality and shelf life of banana (Musa acuminata) and citrus (citrus sinensis) for 20 days. The parameter studied were shelf life, fruit length, weight, diameter, firmness, pulp weight, peel weight, pulp to peel ratio, pulp pH, total soluble solids, and total phenolic content. The results showed that T4 (AVG + nano-emulsions in 5:0.5) significantly improved the shelf life of both banana and citrus fruits. Climacteric and non-climacteric (both types of) fruits responded equally well to the combination of aloevera gel and nano-emulsions. In terms of fruit length, none of the treatments had a significant effect on banana. T3 (AVG + nano-emulsions in 10:1) showed significant results for banana fruit weight. In citrus, 1% AgNO3 had the best results for fruit weight, while T3 (AVG + nano-emulsions in 10:1) showed the best results for fruit diameter. T1 (1% AgNO3) and T3 (AVG + nano-emulsions in 10:1) were effective in maintaining fruit firmness for a longer duration in both banana and citrus. T3 (AVG + nano-emulsions in 10:1) was effective in maintaining peel weight in both banana and citrus. However, in citrus, this combination was not significantly different from the control, and other treatments did not perform better than the control. For pulp weight, 1% AgNO3 had significant effects in citrus, while 0.5% AgNO3 performed better in banana. A 0.5% AgNO3 solution was also effective in maintaining pulp to peel ratio in both fruits. T3 (AVG + nano-emulsions in 10:1) performed best in maintaining pulp pH in banana, while T4 (AVG + nano-emulsions in 5:0.5) was excellent in maintaining citrus pulp pH. In terms of total soluble solids (TSS), the 5:0.5 solution of aloevera gel and nano-emulsions significantly influenced banana TSS, while 1% AgNO3 had a significant effect in increasing citrus TSS. Total phenolic content was significantly affected by the combination of aloevera gel and nano-emulsion concentrations in both banana and citrus. Overall, the effects of the treatments varied for different parameters and fruits. T4 (AVG + nano-emulsions in 5:0.5) showed the most significant improvement in shelf life for both banana and citrus. The combination of aloevera gel and nano-emulsions had positive effects on various parameters, and both climacteric and non-climacteric fruits responded well to these treatments.