Mango fruit export is significantly hindered by quarantine pests. Fruit fly, being a devastating quarantine pest need disinfectant treatments such as postharvest quarantine heat treatments (PQHT); hot water treatment (HWT) and vapour heat treatment (VHT) for export to high value markets. We reported for the first time, effects of HWT and VHT on fruit quality of two novel and emerging Pakistani mango cultivars ‘Azeem Chaunsa’ and ‘Chenab Gold’ after fruit harvest. For this purpose, an integrated study was executed to investigate the effects of HWT & VHT treatment on fruit quality of ‘Chenab Gold’ and ‘Azeem Chaunsa’ under simulated air conditions (Temp. 28±2 ºC; RH 60-65%) till fruit ripening in two independent experiments. Irrespective to days at shelf, VHT-treated mango fruit exhibited significant lower fruit weight loss, respiration rate and retained significantly higher fruit vitamin-c contents and sensory attributes in both commercial mango cultivars as compared to untreated and HWT-treated fruit. Moreover, significant improved fruit total phenolic contents (TPC), anti-oxidative activity and activity of catalase (CAT) enzyme were observed in VHT-treated fruit for both ‘Azeem Chaunsa’ and ‘Chenab Gold’ mango fruit during the entire fruit ripening at shelf. However, with progress in days at shelf, both VHT and HWT enhanced the fruit ripening as evident by higher fruit total soluble solid (TSS), sugar acid ratio, lowest fruit firmness and developed more peel colour development as compared to untreated fruit. So, it can be concluded that VHT treatment is more efficient PQHT for ‘Chenab Gold’ and ‘Azeem Chaunsa’ than HWT and can be employed as disinfectant treatment without compromising fruit physiological, anti-oxidative and sensory quality losses during simulated air shipments.