Abstract
The objective of the experiment was to test the effectiveness of several postharvest treatments of mango at different storage temperatures. Mango cv. Arumanis at 80 % maturity was used in the experiment. A factorial experiment consisted of 2 factors was used. The two factors were storage temperature (24 - 25°C and 18 -19°C) and postharvest treatments (spermidine 1 mM; CaCl2 3 %, plastic wrapping, waxing, and control). Result of the experiment showed that plastic wrapping was the best in inhibiting weight loss, the increase of total soluble solid, ratio of TSS / acidity, the decrease of acidity. However; it also gave off-flavor. Storage at 18 -19°C was effective in inhibiting the increase of softening, total soluble solid, and the decrease of acidity
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