Storage of immature green mango (Mangifera indica, L.) fruit for processing

A suitable method of storing, for processing immature green mangoes in a fr esh state was sought. Fruits were stored at three temperatures (10C, 20C an d 30C) either iri sealed low density polyethylene (LDPE) bags or paper bags or they were waxed before storage. Storage above 20C proved unsuitable for fruits held longer than one week. Sixty percent of fruits stored at 10C in LDPE bags showed no evidence of pathological infection. Development of sev ere chilling injury limited the use of waxed and control fruits beyond 14 d ays at 10C. There were no visible symptoms of chilling injury in fruits sto red at 10C in LDPE bags. The majority of fruits stored in LDPE bags at 10C maintained good quality characteristics with acceptable flavor and minimal changes in chemical composition up to 21 days.