Curry leaf being perishable commodity and is mostly subjected to excessive post-harvest losses and quantity deterioration in a short span of time. Pre-harvest management system can minimize the losses of curry leaf and by enhancing the shelf life. Thus the present research was conducted to evaluate the effect of chemical spray on shelf life extension and quality of curry leaf. The experimental treatments were comprised of three chemicals (salicylic acid, sodium carbonate and ascorbic acid) at different concentration and the total number of treatments were ten and replicated thrice following completely randomized design (CRD). The results revealed that pre-harvest application of salicylic acid (SA) @ 100 ppm retains the freshness of curry leaf with extended shelf life without any deterioration in quality. On comparison between treatments, salicylic acid @ 100 ppm delayed physiological loss in weight (25.19%), retained chlorophyll content (1.195 mg/g) and ascorbic acid content (3.510 mg/100g). This was followed by ascorbic acid (AA) @ 100 ppm which prevented the degradation of beta-carotene in curry leaf upto seven days of storage at ambient condition. GC-MS analysis of bioactive compounds extracted from essential oil of curry leaf confirmed the presence of limonene compound in salicylic acid treated sample which is related with extending the shelf life. Hence individual and combined effect of  SA @ 100 ppm followed by AA @ 100 ppm considered to be the best pre-harvest treatment for enhancing shelf life and maintaining the quality of curry leaf.