Abstract
The effect of disinfection treatments, packaging, and storage environment on the quality of mango fruits (Mangifera indica L.) was studied at Dire Dawa, Ethiopia over a storage period of 28 days. Mango fruits were assessed for physiological weight loss (PWL), total soluble solids (TSS), titratable acidity (TA), ascorbic acid (AA), and marketability. The evaporative cooling maintained the temperature between 14·33 and 19·26 °C and the relative humidity between 70·15% and 82·4% during the storage period. The shelf life of mangoes kept in the evaporative cooling unit was increased from 3 to 28 days, compared to storage at ambient conditions. The Storage temperature greatly (probability, P
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