Citrus is one of the most important fruit crops in Pakistan. Kinnow mandarin is the leading citrus cultivar of Pakistan. The yield is lower as compared to other advanced citrus producing countries. Poor tree health and nutritional deficiencies are the major causes of lower yield. Poor management practices before and after harvesting cause serious problems regarding the yield and quality of Kinnow. Heavy losses can occur due to poor pre and postharvest management. To overcome these problems, different experiments were planned and executed. The study was divided into three subcategories such as study 1, study 2 (preharvest) and study 3 (postharvest).In 1st two studies foliar sprays of calcium chloride, zinc sulphate, gibberellic acid and salicylic acid were applied on the Kinnow trees, four months before fruit harvest to check their effects on preharvest fruit drop and other fruit quality related parameters. In third study, two experiments were conducted to optimize the doses of salicylic acid (2, 3 and 4 mM) and calcium chloride (2, 3 and 4%) as pre-storage treatments to increase the storage life and maintain the fruit quality during cold storage at 5ºC. The results showed that 0.5% calcium chloride was found best to minimize the preharvest fruit drop (16.48%) as compared to control where preharvest fruit drop was 49.70%. Maximum yield (110.03 kg per tree), fruit weight (264.29 g), juice weight (51.53%), TSS (13.13 ºbrix), ascorbic acid contents (43.84 mg100 g-1)), total sugars (16.98%), reducing sugars (6.23%), phenolic contents (341.82 mg GAE100g-1), total antioxidants (91.14% inhibition) were also noted from the fruit of same treatment. Among the zinc sulphate doses 0.6% zinc sulphate exhibited the lowest preharvest fruit drop (10.08%) and maximum yield (120.89 kg) with maximum juice weight (42.23%) and higher TSS (9.50 ºbrix), total sugars (17.37%), reducing sugars (5.99%), ascorbic acid contents (35.46 mg 100g-1), total antioxidants (53.25 %inhibition) and total phenolics (205.33 mg GAE100g-1). Gibberellic acid (30 mgL1) performed best to minimize the preharvest fruit drop (11.82%) and improve the yield up to 1015.77 kg with good eating quality parameters.Salicylic acid of 4mM exhibited best results to reduce the preharvest fruit drop (26.16%) andmaximize the yield (195.26 kg), fruit weight (232.55 g),juice weight (50.94%), TSS (13.47 ºbrix), total sugars (14.96%), reducing sugars (5.84%) and ascorbic acid contents (47.66 mg 100g-1).The results of postharvest treatments (study 3) indicated that 3mM salicylic acid was performed best to minimize the weight loss from 15.46 to 8.52% and to reduce the fruit rot from 16.12 to 1.40% with higher values of juice weight (48.16%), ascorbic acid contents (42.19 mg 100 g-1), total phenolic contents (207.10 mg GAE 100 g-1), total antioxidants (64.95 % inhibition) after storage. The antioxidative enzyme such as CAT (22.76 U mg-1protein), POD (0.63 U mg-1protein) and SOD (124.54 U mg-1protein) activity were greater at higher dose treatment (4mM SA) after 90 days storage. Moreover, 4% calcium chloride played a very effective role in controlling the weight loss from 14.59 to 7.39% and reducing the decay percentage from 11.68 to 1.33%, Maximum TSS (9.41 ºbrix), TA (1.66%), ascorbic acid contents (50.95 mg 100g-1), sugars [total sugars (14.90%) and reducing sugars (8.32%)] were also more atsame treatment. However, 3% calcium chloride treatment showed best results in juice weight (53.24%) total phenolic (63.17 mg GAE 100 g-1), total antioxidants (218.44 % inhibition), and fruit quality enzymes [(CAT (25.66 U mg-1 protein), POD (0.55 U mg-1 protein) and SOD (128.26 U mg-1 protein). It was concluded that preharvest fruit drop can be minimized with maximum quality related attributes by the foliar spray of 0.5% calcium chloride, 0.6% zinc sulphate, 30 mgL-1 gibberellic acid and 4 mM salicylic acid when applied on Kinnow trees four month before fruit harvest. Moreover, treatments of 3, 4 % calcium chloride and 3 mM salicylic acid before storage is best to maintain the quality related parameters of Kinnow fruit during 90 days storage at 5ºC