Prateep Sribua-iam creator Athapol Noomhorm Chairperson Illangantileke, Sarath G. Examinaion Committee Salokhe, Vilas M. Examination Committee Danish International Development Agency, Denmark Scholarship Donor text series technical report th Bangkok Asian Institute of Technology 1989 continuing eng 69 p. Respiration rates of "Nam Dok Mai" mango variety were measured at different temperatures of 13 , 20, 27 and 34 °c in controlled chamber by using gas chromatography. The relative humidity in chamber was maintained at 94% by 9.5% NaCl solution . Heat of respiration was determined by the calorimetric method. The concentration of carbon dioxide in a exiting air from the calorimeter was measured. A corresponding respiratory heat generated and carbon dioxide evolved was calculated to provide information on conversion of respiratory rat e to respiration heat. The heat liberated was 11 . 262 J/mg C02. A respiratory heat equation for mango was d e v e lope d as a function of storage temperature a nd time . Weight loss and transpiration coefficient of mango storage in a commercial cold storage was studied . The mangoes were stored individually in each chamber maintained at different relative humidities of 100 , 97, 94 and 91% by using 0, 5, 9.5 and 14% NaCl solution. Transpiration coefficients decreased with increase in water vapor pressure difference. A energy demand mod e l was written in BASIC program for refrigeration load calculation to identify each product load , each storage day a nd energy used for a cold storage. An application of relationship of respiratory heat to predict the h eat l i berated of "Nam Dok Mai" mango was performed in this model . A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development Thesis (M.Eng.) - Asian Institute of Technology, 1989 Mango Storage Asian Institute of Technology. http://203.159.5.9/ait-thesis/detail.php?q=B17849 http://203.159.5.9/ait-thesis/detail.php?q=B17849 110920 20260818090428.0