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  • Author or Editor: Abdullah Al-Solaiman x
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Mango fruits (Mangifera indica L. cv. Tommy Atkins) were harvested at early physiological maturity to study the effects of postharvest treatments on storage and fruit shelf-life. The fruits were subjected to control atmosphere (20 CO2 +3% O2, and 30% CO2 + 3% O2), liquid coating (NatureSeal and Polyamine), and ethanol vapor. The fruits were kept for 4 weeks at 50 + 3°F then removed from the cold storage and maintained at room temperature. Mango fruits stored at high level of CO2 or dipped in NatureSeal had better shelf-life than fruits stored at a low level of CO2 or with ethanol vapor.

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