Polyamines are the natural compound, act as anti-senescent agents, reduce rate of respiration, delay ethylene production, retard colour change, maintain fruit firmness. Show that plays a pivotal role in postharvest life of fruits and vegetables. The objective of this study was to investigate the effect of post-harvest application of polyamines in different concentration on physico-physiological quality parameters of papaya fruits during ambient storage (33-36oC). Papaya fruits are treated with different concentration of polyamines i.e., T2-0.50mM Spermine, T3- 1.0mM Spermine,T4- 1.5mM Spermine,T5- 0.50 mMSpermidine, T6- 1 mM Spermidine,T7- 1.5mM Spermidine,T8- 2 mM Putrescine,T9- 3 mM Putrescine,T10- 4 mM Putrescine and T1-Control. Among the treatments, papaya fruits treated with 4 mM of Putrescine (T10) recorded significantly minimum physiological loss in weight, respiration rate and colourvalues (L*, a*, b*) of peel and pulp, fruit disease index and maximum firmness, shelf life compared to control (T1). Hence it is confirmed from the study that Putrescine at 4mM (T10) was found to be effective in delaying the physico-chemical and physiological process of papaya fruit cv. Red Lady.