The physico-chemical changes of mangoes, bananas, tomatoes and capsicum were measured after being hydro cooled at 12ºC (cooling time of TAT1/2) and stored at refrigerated and ambient temperature for 4 weeks. The results showed that selected hydro cooled fruits and vegetables along with neem extract were significantly better in quality than control. Hydro cooled fruits and vegetables using neem extract showed lower incident of spoilage and less weight loss. Soluble solids concentration, titratable acidity and pH value of fruit were maintained. In conclusion, this study showed that precooling (by hydro cooling) with neem extract and refrigerated storage temperature could maintain quality and extend the shelf life of selected produce.