The study reports shelf-life enhancement of candied mango by infusion of gingerols. Gingerols infused product (GIP), with 3.67 mg gingerols/100 g and non-infused products (control) were packed in multilayer metalized (MET), and ethylene vinyl alcohol (EVOH) based pouches and stored at 25, 35 and 45 °C for 120 days. Degradation kinetics of browning and related parameters showed following order: kβ-carotene > ksensory (color) > knon-enzymatic browning > kvitamin C > kantioxidant capacity > k sensory (overall) > ktotal phenolics > kgingerols, resulting in multiple cutoff criteria and predicted shelf-lives (SLpredicted). The application of chemometrics simplified the kinetic interpretations and hence the predictions. Gingerols infusion retarded the deterioration of all quality parameters and substantially enhanced SLpredicted of GIP over control, irrespective of storage conditions. Finally, chemometric based SLpredicted of 144 days closely predicted the actual shelf-life of 142 days for control samples stored in EVOH pouches at 25 °C, in contrast to kinetics based SLpredicted of 185 days.