Bioactive compounds as the phenolic compounds and bioactive amines influence the fruit quality and these contents can be influenced by the type of cultivation. Mangoes ‘Palmer’ are very appreciated due to their flavor and aroma and the preference for organic products has increased in recent years. The fruit´s shelf life can be affected by the oxidizing action of some sanitizers. In order to verify these alterations, organic and conventional mangoes ‘Palmer’ were sanitized with chlorinated water, or ozonated water or washed only with water for 10 or 20 minutes and were evaluated regarding the bioactive amines content (UPLC) and phenolic compounds (HPLC). The fruits were stored in cold room and were analyzed on the harvest day and 7 days after the harvest. To simulate the commercialization time, mangoes were withdrawn from the cold room 7 days after the harvest, kept in room temperature and evaluated after 4 (7 + 4) and 8 (7 + 8) days. Rutin levels were superior in conventional mangoes, varying between 0.3 to 3.0 g/100g. Among the analyzed phenolic acids, chlorogenic (5.64 to 48.84 mg/100g) and gallic acid (2.89 to 59.98 mg/100g), showed the highest contents. In the last day of commercialization (7+8), the levels of putrescine, spermidine and spermine were higher in the organic mangoes treated with ozonized water for 20 minutes (4.90, 12.61 and 4.60 mg/100g, respectively) compared with other one. The serotonin content was higher in the fruit kept in simulated commercialization conditions and showed levels of 0.67 to 14.30 mg/100g. The use of ozonated water induced an increase of cadaverine in organic and conventional mangoes during the simulated commercialization. The sanitization with ozonated water induced the increase of polyamines and phenolic compounds during the storage, promoting relevant results in the senescent fruit.