Shelf Life Of Mango Fruits Research Articles

Preservation of mango fruit quality using fucoidan coatings

Fucoidan has coating forming ability and antibacterial activity. This study aims to investigate the effects of fucoidan coatings on the shelf-life of mango fruits. Fucoidan coatings of different concentrations (1%, 3% and 5%) were used to extend the shelf life of mango fruits at room temperature (temperature ~20 °C, humidity ~80%), and a blank control experiment was conducted. Optimum preservation effects of fucoidan coatings on mango fruits were observed at the highest concentration of fucoidan. At the highest dose, fucoidan coatings delayed the respiratory peak by three days, and the respiratory peak even appeared one week later. After 35 days of storage under room-temperature conditions, the mango fruits had a weight loss rate of 5.91%, the fruit decay incidence was 14.2%, the ascorbic acid content was 19.14 mg/100 g, the soluble solid content was 19.73%, the hardness was 0.77 Kg, the titratable acid content was 0.52% and overall acceptability was 7.3. Results indicated that fucoidan coatings can effectively extend the shelf life of mango fruits.

Impact of temperature and relative humidity in quality and shelf life of mango fruit

Impact of temperature and relative humidity in quality and shelf life of mango fruit

Irrigation water of different sources affects fruit quality attributes and heavy metals contents of un-grafted and commercial mango cultivars

In peri-urban areas, waste water is used to irrigate orchards due to scarcity of fresh water which increases heavy metals contents in soils, leaves and fruits. Due to excessive waste water irrigations, heavy metals enter into the food chain, which eventually causes metabolic disorders in humans. The present study was envisaged to investigate the effects of canal, tubewell and sewage water on the quality of mango fruits and heavy metals accumulation in soils, leaves and fruits. Leaf and fruit samples from an un-grafted (Desi mango) and six commercial cultivars of mango (Anwar Rataul, Aman Dusehri, Sufaid Chaunsa, Samar Bahisht Chaunsa, Kala Chaunsa and Anwar Rataul Late) grafted on Desi mango were collected from different mango orchards located in peri-urban areas of Multan (Pakistan) and analyzed for some physico-chemical attributes and heavy metals contents. Soil samples were also taken from these orchards irrigated with different water sources to assess the soils' heavy metals status. A significant variation was observed among the mango cultivars for their physico-chemical attributes. Sewage water irrigation improved total soluble solids (TSS), titratable acidity, ascorbic acid content, total phenolics, total carotenoids, total flavonoids and antioxidant activity of mango fruits. However, it did not affect fruit weight and shelf life. Among the heavy metals, copper and nickel contents were found in greater amounts in soils, leaves and fruits of sewage water irrigated orchards than canal and tubewell water irrigated ones. However, zinc and cadmium were not detected in any soil, water, leaf or fruit sample. The interaction among the sources of irrigation and the mango cultivars was significant for copper accumulation in different soil layers, copper and nickel accumulation in leaves of different mango cultivars, and fruit weight, titratable acidity, ascorbic acid content, total flavonoids and shelf life of mango fruits.

Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

In this study, the effects of guar gum (GG) edible coatings enriched with Aloe vera (AL) gel and ethanolic, and the aqueous extract of Spirulina platensis (SPE and PSW) on the physicochemical qualities of the mango (Mangifera indica L.) stored at the ambient temperature (25 ± 2 °C) for 3 weeks were investigated. It was found that the coatings reduced the respiration rate and the weight loss of the mango fruits. Fruits coating with GG + SPE significantly showed higher firmness in comparison with the control. Coating fruits with GG + AL remarkably reduced fruit weight loss. Also, GG + AL coated fruits significantly maintained the ascorbic acid content of mango. The results also indicated that the total phenol and antioxidant activity were much higher in the GG + SPE coated fruits, as compared to other ones. As the storage time was increased, the ascorbic acid content, titratable acidity (TA) and pH of the fruits were decreased, while weight loss and TSS were increased. The peel color changes during storage were much lower in the coated fruits in comparison to those in the control. Coated fruits showed a much lower a* value than the control. It could be, therefore, concluded that guar edible coatings enriched with Spirulina platensis, especially the ethanolic extract, could have considerable effects on increasing the shelf life of mango fruit.

Changes in the Ripening Characteristics and Shelf Life of Mango Fruits as Related to the Application of Coating Based on Cocoa Leaf Extracts

The influence of edible coatings based on cocoa leaf extracts on the ripening of ''Belle-Dame'' mangoes has been evaluated, to contribute to the improvement of the shelf life of these fruits after harvest. There were overall treatment-independent decreases in the firmness and chlorophylls levels, and increases in total soluble solids content, water content, physiological weight loss and β-carotene concentration during the ripening of mango fruits. These variations were very rapid in control fruits, reflecting an accelerated ripening process that led to the senescence of these fruits from day 9 after harvest onwards. In treated fruits, variations of different parameters were slow with significant differences between the treated fruits and controls. These inhibitory effects of coatings resulted in a delay of the ripening process and consequently to a shift of the onset of senescence to 12 days after harvest. In addition to the extension of shelf life by three days, treatments of mango fruits by dipping them in solutions containing cocoa leaf extracts induced a higher accumulation of β-carotene in coated fruits as compared to controls, thereby enhancing the nutritional value of the former.

The Effects of Rice Flour Solution and ZnO Nanoparticles Coated on Mango to Inhibit Anthracnose Disease

Nowadays nanotechnology is used in many applications including electronic devices, sensor, solar cell, pharmaceutical and food and agriculture industry as well. One of the main contributions of nanotechnology in agrotechnology industry is preservation of post-harvest product through coating process. A mango fruit is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. In this study, mango fruit was coated with ZnO and rice flour solution of 3 mg/ml and 5 mg/ml manually and was stored at room temperature for 7 days to observe the growth of black spot daily. The weight loss was also evaluated. The mixed coating materials which is ZnO and rice flour inhibited the growth of microorganisms. The results in SEM show that the nanoparticles agglomerates. The data revealed that applying ZnO coating effectively prolonged the quality attributes and extends the shelf life of mango fruit.  Â

Evaluation of Post-harvest Losses and Shelf Life of Fresh Mango (Mangifera indica L.) in Eastern Zone of Tanzania

ABSTRACT Post-harvest loss negatively impacts food security, nutrition and economic stability of farmers, exporters, traders and consumers. Experiments were conducted to assess the effects of post-harvest techniques on the shelf life of Apple and Palmer mango cultivars under different storage conditions. Post-harvest losses of these fruit along the supply chain were also evaluated. A two-factors factorial experiment with six replications was used for each cultivar. Post-harvest techniques included dipping of fruit in hexanal solution (0.02% v/v), calcium chloride solution (2% w/v), smoke treatments and untreated fruit. The fruit were then stored at two different storage conditions namely: ambient temperature (28 ± 2°C) and cold storage (18 ± 2°C). Shelf life data was analyzed by using R-software. Mean separation was done by using Tukey Honestly Significant Difference at (p ≤ 0.05). Results showed that the major sites of post-harvest losses were at harvest, transport, wholesale and retail stages of supply chain. Furthermore, post-harvest treatments of fruit with hexanal and calcium chloride significantly increased shelf life and reduced disease incidences compared to untreated control and smoke-treated fruit. Cold storage significantly increased shelf life of mango fruit compared to ambient storage. Therefore, hexanal, calcium chloride and cold storage are recommended to extend fruit shelf life, maintain fruit firmness and to reduce disease incidences in mango fruit.

The Effects of the Use of Corrugated Cardboards Covered with Ethylene Absorbers on Mango Fruit Quality after Short-Term Storage (Mangifera indica L.)

Abstract Corrugated cardboard covered with ethylene absorbers is an innovation that can be used to extend the shelf life of mango fruit to slow the loss of fruit quality. Mango fruits ‘Gedong’ were placed in boxes having as the inner parts corrugated cardboard covered with ethylene absorbers. Three storage treatments – corrugated cardboard without ethylene absorber, with activated carbon or activated carbon + potassium permanganate – were used to find the best method to prevent quality deterioration of mango. The color change, mass loss, texture value, and total soluble solids content were evaluated after 10 days of storage. The initial results showed that the highest accumulation of ethylene production by fruit samples was 0.628 ppm·kg−1 on the fourth day after harvest, while the total ethylene production during 8 days of storage was 2.231 ppm·kg−1. The use of ethylene absorbers had significant effects on the quality parameters except for the color changes. Storage for 10 days in boxes lined with corrugated cardboard ethylene absorber in form of activated carbon + potassium permanganate resulted in the lowest mass loss (4.40 ± 2.6%), softness (0.2 ± 0.1 mm·g−1·s−1) and total soluble solids (14.7 ± 1.2 °Brix).

Influence of harvesting method on postharvest loss, shelf-life and quality of mango (Mangifera indica) fruits

Postharvest losses in mango fruits affect its availability and per capita consumption to consumers. Among the factors causing postharvest losses, improper harvesting method is major one, which affects postharvest quality and shelf life of mango fruits. Hence, an attempt was made to observe the response of mango towards harvesting method. For this study, four commercial cultivars of mango (Amrapali, Chausa, Dushehariand, and Langra) grown at ICAR-IARI, New Delhi were selected. Fruits were harvested manually and mechanically at full maturity, desaped, pre-cooled and stored in corrugated fibre board boxes (CFB) at ambient conditions for 10 days. Observations on various postharvest loss parameters were recorded, right from harvesting, till the end of shelf-life. Results revealed that significant differences occurred among cultivars and storage days in both manual and mechanically harvested fruits. Further, mechanical harvesting was found efficient not only in controlling quantitative loss but also maintained postharvest quality and increased shelf-life significantly. Interestingly, cultivar Amrapali and Dushehari were recorded as more responsive towards mechanical harvesting as they exhibited for less postharvest losses and maintained better quality than Langra and Chausa. Thus, mechanical harvesting and knowledge of cultivar response towards mechanical harvesting will help growers in reducing postharvest losses and increasing shelf-life and quality of mango fruits.

Evaluation of Antifungal Activity of Litsea cubeba Plant Extract and Essential Oil against Phytopathogenic Fungi Botryodiplodia theobromae

Phytopathogenic fungi Botryodiplodia theobromae causes diseases such as dieback, blights, and root rot in a variety of different hosts in tropical and subtropical regions and it include guava, coconut, papaya and grapevine plants. It also cause stem end rot disease in mango fruits. A number of angiospermic taxa were evaluated for their antifungal activity. Among the selected plants essential oil of L. cubeba was found effective in controlling the growth of Botryodiplodia theobromae. The minimum inhibitory concentration (MIC) of the essential oil was recorded 100ppm. The oil was found to withstand high inoculums density. Plant extract were prepared in water, acetone, ethyl alcohol, petroleum ether, ethyl acetate and methanol. Plant extracts of Allamanda cathartica, Lawsonia inermis, Prunus persica and L. cubeba showed inhibitory effect on the B. theobromae. However, Leaf extract of L cubeba in all the solvent namely, water, acetone, ethyl alcohol, petroleum ether, ethyl acetate and methanol were found to have antifungal activity. The extract as well as oil of L. cubeba was also found fungi toxic against other fruit rotting fungi. An enhancement in the shelf life of mango fruits was recorded under in vivo trial after treating with aqueous extract and essential oil of L. cubeba.

Postharvest shelf life of mango fruits stored in a CoolbotTM cold room

The Coolbot(TM) technology is an innovative cold storage technology promoted among smallholder farmers as a low-cost alternative to conventional cold rooms. The objective of the present study was to establish the efficacy of a Coolbot(TM) cold room to preserve quality and extend shelf life of mango fruits. The study was conducted in a participatory approach with smallholder mango farmers in Makueni County of Kenya between 2014 and 2015. Fruits of a popular mango cultivar (‘Apple’) were harvested from commercial farms, selected for uniformity and separated into two batches of 100 fruits each. One batch was stored in the Coolbot(TM) cold room with the temperature set at 10±2°C. The second batch was stored at ambient room temperature (24-35°C). A random sample of five fruits was drawn from each storage condition every three days to evaluate ripening-related changes including, respiratory activity, peel/flesh color and firmness, total soluble solids, titratable acidity and weight loss. The shelf life of mango fruits which were stored in the Coolbot(TM) cold room was extended by 23 days compared to fruits under ambient room conditions. Cold storage significantly (p<0.05) reduced the respiratory activity of the stored fruits. At the end stage (day 12) ‘Apple’ mango fruits stored at ambient room conditions had a respiration rate of 53.9 mL kg-1 h-1 compared to 40.5 mL-1 kg-1 h-1 for cold-stored fruits. The lower respiration rate was mirrored positively in other ripening-related changes including peel/flesh firmness and colour confirming the efficacy of the Coolbot(TM) technology as a low-cost alternative to the expensive conventional cold rooms.

Influence of fruit coating and storage on ripening, spoilage and fruit quality of Mangifera indica

To determine a sustainable method of prolonging shelf life of mango fruits, a study was conducted to investigate the influence of coating and other methods of storage on fruit ripening, spoilage and quality of Mangifera indica 'Saigon'. The fruits were collected from the mango orchard of National Horticultural Research Institute Ibadan, Nigeria at matured green stage. They were subjected to different treatments: (i) coating with wax, (ii) shea butter, (iii) keeping in pot-in-pot with KMNO4, and (iv) storage on open shelf in the laboratory (control). The treatments were assigned in a complete randomized design replicated three times. Coating with shea butter significantly (p˃0.05) delayed fruit ripening rate by 61% when compared with open shelf at the 8th day after storage (DAS), while there was no significant difference between ripening of fruits in pot-in-pot and those on open shelf. By 14 DAS fruit spoilage was 100% in pot-in-pot and open shelf while it was less than 50% for those coated with shea butter. The spoilage organisms isolated were Colletotrichum sp. and Aspergillus niger. Fruit analyses revealed that the titratable acidity, Brix, and pH of the fruits changed with duration of storage and treatment. Thus, shea butter coating is a good alternative to commercial wax to preserve the quality and the postharvest life of mango fruits.

Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits

Recently, the Coolbot™ technology was introduced to smallholder farmers in Kenya as a low-cost alternative to conventional cold rooms. The present study sought to establish the additive benefits of cold storage under Coolbot™ cold storage and modified atmosphere packaging (MAP) in mango fruits. The participatory study was conducted in Makueni County of Kenya between November 2014 and July 2015. The mango fruits (variety ‘Apple mango’) were harvested at mature green stage from commercial orchards owned by smallholder farmers. The fruits were selected for uniformity and randomly separated into four batches which were subjected to four different treatments (storage conditions). The treatments included fruits packaged using Activebag® MAP or not packaged and either stored in the Coolbot cold room or at ambient room conditions. A random sample was taken at regular intervals from each of the four storage environments and evaluated for ripening and quality related changes during storage. The parameters evaluated included physiological weight loss, respiration, firmness, color, sugars and vitamin C. Results showed that cold storage extended the shelf life of mango fruits by 23 days without MAP and 28 days with MAP, in comparison to storage at ambient room conditions. Slow ripening under cold storage (with and without MAP) was evidenced by lower rates of respiration, softening, color changes and sugars accumulation compared to ambient room conditions. In addition, cold-stored mango fruits maintained better nutritional quality as evidenced by higher vitamin C levels, 59.77 mg/100mL and 51.8 mg/100mL with and without MAP respectively at the end of storage (day 40 and 35). This was significantly higher (p&amp;lt;0.05) compared to 55.17 and 51.53 mg/100 mL vitamin C for MAP packed and unpacked fruits at the end of storage under ambient room conditions (day 12). The results demonstrate the additive benefit of MAP and cold storage to preserve postharvest quality and extend the shelf life of mango fruits.

Effects of Storage Temperatures on different Biochemical Characteristics of 1-Methylcyclopropene Treated Mango (Mangifera Indica L.) Variety Khirshapat

As a part of our present investigation to find out the effective strategy for enhancing the shelf life of mango fruits, we observed the changes in biochemical parameters of a local mango variety namely Khirshapat at the concentration of 1 & 2ppm of 1-MCP during storage at 12-13 °C and 30-32 °C. Green mature mangoes were directly collected from mango garden and hot water treatment was given for 10 minutes and then air-dried. After that the mangoes were carefully stored in a specialized store (Time lagging cooling system) at 12-13°C for 24 h and treated with ethylene inhibitors 1-MCP at the concentration of 1 & 2 ppm and incubated at same storage condition. Untreated mangoes at room temperature were considered as control. In case of control and mangoes treated with 1-MCP at the concentration of 1 & 2ppm under normal temperature the total soluble solid, pH, total sugar, amylase activity and invertase activity were increased whereas titratable acidity, vitamin-c and starch content decreased significantly but all these attributes were remained unchanged when the mangoes were treated with 1-MCP at 2ppm concentration under storage temperature (12-13 °C). The experimental variety Khirshapat showed increased pulp pH, total sugar content, starch content and invertase activity at all the storage duration. The results explored that some biochemical properties and enzyme activities along with shelf life drastically decreased from untreated mangoes as well as treated mangoes under normal temperature. Between the concentrations of 1-MCP the 2ppm concentration treatment showed better results in delaying the changes in biochemical properties and extended shelf life.

Application of 1-methylcyclopropene on mango fruit (Cv. Kesar): potential for shelf life enhancement and retention of quality.

The present investigation was carried out to study the effect of gaseous application of 1-methylcyclopropene (1-MCP) on quality and shelf life of mango fruits of Cv. Kesar. The freshly harvested matured mango fruits were washed, cleaned and treated with fungicide at 500ppm concentration for 10min. The fruits were then subjected to 1-MCP treatment at different concentrations (500, 1000, 1500, 2000ppb) and exposed for 18 and 24h at 20°C temperature in an air tight chamber along with control sample. The results indicated that the ripening in the early stages of mango was delayed by 1-MCP and shelf life of the fruits was increased with increase in the concentration of 1-MCP, also the physico-chemical changes such as percent physiological loss in weight of fruit, total soluble solids and colour was slowly increased and ascorbic acid content was effectively reduced. 1-MCP treatment of 2000ppb for 24h exposure time gave the best results for percent physiological loss in weight of fruit from 6.1 to 13% and ascorbic acid content from 80.28 to 22.34mg/100g, total soluble solids increased from 7.3 to 16.23 °Brix and the colour was improved from 50.9 to 68.6h with shelf life of 20days.

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Effect of various storage temperatures (13, 20, 27 and 34 °C) on biochemical, physical and physiological changes of mango fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) was investigated. Mangoes stored at low temperature revealed a decrease in their respiration rates. The lower respiration rates delayed ripening, ethylene production, weight loss, peel and flesh color changes, firmness, and total soluble solid content (SSC) as well as titratable acidity (TA). A second-order kinetic model, a Gaussian model, and a first-order kinetic model fitted well with response quality parameters on firmness, SSC and TA. The Arrhenius function was used to calculate the activation energies (Ea) of mango qualities including firmness, SSC and TA, which were 46.45, 43.05 and 54.22 kJ mol-1, respectively. These activation energies indicate a moderate temperature sensitivity of ripeness response and represent a good predictive tool for mango quality estimation along the food supply chain. The data reveal that stored mango fruit at 13 °C effectively prolongs the quality attributes and extends the shelf life of mango fruit.

Inhibition of phospholipase D enzyme activity through hexanal leads to delayed mango (Mangifera indica L.) fruit ripening through changes in oxidants and antioxidant enzymes activity

Fruit ripening is a senescence process and phospholipase D (PLD) is a key enzyme causing degradation of membrane phospholipids during that process. Our earlier studies showed that hexanal, is known to inhibit the PLD activity. The objectives were (i) to quantify the effects of postharvest hexanal treatment in mango fruit on physiochemical traits, (ii) to assess the changes in oxidants, antioxidants, and antioxidant enzymes activity in mango fruit after hexanal treatment. Fully matured mango fruit, var. Neelum were harvested from the tree, dipped in 0.02% hexanal solution, and stored under ambient conditions to study the physio and biochemical changes during storage period. The results indicated that hexanal treatment significantly reduced ethylene evolution rate, oxidants content and PLD enzyme activity in the fruit compared with control, key factors to delay ripening and senescence in fruit. However, the activities of antioxidant enzymes like superoxide dismutase, catalase, ascorbate peroxidase, glutathione peroxidase and the contents of ascorbic acid were increased in response to hexanal treatment. The decreased ethylene evolution rate, PLD enzyme activity and oxidant production caused by hexanal treatment might have led to increased shelf life. Overall, the results suggest that post-harvest dip of mango fruits in 0.02% hexanal solution extended the shelf life of mango fruit under ambient storage conditions, without the loss of quality of fruits.

Effect of different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

An experiment was done to assess the effect of various post -harvest treatments of ethrel on ripening behaviour and post -harvest quality of mango cv. Amrapali (Mangiferaindica L.) during storage at Punjab Agricultural University, Regional Research Station, Gurdaspur during the years 2013-14 and 2014-15. The experiment was planned under completely randomized design (CRD) with three replications. The treatment units was six fruits per replication. Total five treatments and control were applied. The objective of this work was to evaluate the effects of various concentrations of ethrel (500 ppm, 750 ppm, 1000 ppm,1250 ppm, 1500 ppm and control ) on shelf life of mango fruits when stored under ambient conditions. The treated fruits were assessed for physiological changes fruit colour, flavour/aroma, organoleptic taste, marketability, ripening, specific gravity, moisture loss, decay, physiological loss in weight (PLW), total soluble solids (TSS), acidity and sugars. The observations were recorded at 5, 8 and 11 days after storage. At 11th day of storage these mangoes exhibited deep yellow fruit colour with excellent flavour, organoleptic taste and highly acceptable marketability at 1000 ppm ethrel treatment as compared to other ethrel doses. Fruit ripening (100%), specific gravity (0.84), TSS(23°Brix) and sugars(20.65%) were highest in the fruits treated with 1000ppm ethrel as compared to rest of treatments at 11th day of storage. Lowest moisture loss (8.5%), decay (1%), PLW(12.50%) and acidity(0.12%) were observed in the fruits treated with 1000ppm of ethrel as compared to rest of treatments at 11th day of storage. The beneficial effect of the present study is to overcome the problem of uneven and late ripening of Amrapali mango by postharvest treatment of ethrel at 1000 ppm at their mature green stage to develop typical fruit flavour with excellent fruit quality.

Nitric oxide alleviates deterioration and preserves antioxidant properties in ‘Tainong’ mango fruit during ripening

We investigated the effects of nitric oxide (NO) on quality, membrane lipid peroxidation, and antioxidant enzymes in mango (Mangifera indica L. cv ‘Tainong’) fruit during ripening. Fruits were treated with 0.25 mmol·L-1 sodium nitroprusside (SNP) by the immersion method and stored at 23°C for 20 days. SNP treatment significantly suppressed the respiration rate, enhanced fruit firmness, and decreased the rot index, peel color index, and weight loss in the fruit. This treatment also slowed the increase in soluble solids content (SSC) while maintaining high levels of titratable acidity (TA), ascorbic acid (AsA), and phenolic compounds. Furthermore, SNP treatment enhanced the antioxidant activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) and reduced the activities of lipoxygenase (LOX) and polyphenol oxidase (PPO) in mango fruit, which was associated with the reduced accumulation of malondialdehyde (MDA), superoxide anion radical (O 2 •- ), and hydrogen peroxide (H2O2) compared with the control. Therefore, the addition of exogenous SNP has the potential for improving quality and prolonging the shelf life of mango fruits by protecting them against oxidative damage caused by ROS during ripening.

Effect of post-harvest treatments on black spotting, infestation and organoleptic quality of mango cv. Amrapali during ambient storage

This experiment was conducted during the year 2011–12 to study the effect of post-harvest hot water treatment and wax coating on occurrence of black spotting and infestation of insects like fruit fly during storage of Amrapali mango fruits under ambient condition. Black spots on fruits skin during ripening and storage are mainly due to the infection of Anthracnose and Stem-end rot are the major post-harvest diseases of mango fruits. In the present experiment, fruits were harvested at green mature stage and treated with four post-harvest treatments, viz., T1 (Hot water treatment at 52 ± 2°C for 5 minutes), T2 (Wax coating of 6% wax emulsion), T3 (Hot water treatment + Wax coating) and T4 (Water was taken as control). Treated fruits were packed in CFB boxes and stored under ambient condition. Observations were recorded at 3 days intervals during storage. Results revealed that the treatment of (HWT + Wax coating) was found to be best to minimize the black spotted and infested fruit per cent in mango during storage. Treated fruits retained the maximum fruits firmness and highest organoleptic score with acceptability up to 15 days, while 6 days in untreated fruits during the ambient storage. Treatments of (HWT +Wax coating) was also improved the shelf life of mango fruits up to 15 days with lowest PLW per cent against only 9 days was recorded in control.