A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development

Thesis (M.Sc.) - Asian Institute of Technology, 1986

In this study, the effects of the harvest time and Storage temperatures on the quality of mango were studied. The quality criteria monitored during storage were pH, total soluble solids, peel chlorophyll, and fruit firmness. Chemical changes in mangoes stored at 10, 13, 15°C and room temperature C26°Cl were followed to determine the optimum storage and ripening conditions. At a high temperature of 26°C, the mango achieved excellent fruit quality, but increased spoilage and reduced the storage life. At the low temperature ( 10 - 15°Cl, mango was found to have a extended storage life and provide moderate fruit quality. The chemical constituents differed in storage for fruits harvested at different times. The chemical changes in mangoes harvested at different maturities were followed to determine the optimum time of harvest. The mangoes harvested prior to maturity retains higher green color and firmness during ripening than t ho se harvested as mature. The mangoes harvested as mature achieved a maximum pH and T. S.S. in comparison to those harvested as immature. The mangoes harvested prior to matury had a long storage life, while the mangoes harvested as mature achieved better quality in terms of sugar content and pH during ripening.