Dashehari mangoes were stored at ambient temperature (33.5–35°C), 30°C and 25°C. After 8 days, the frirts stored under ambient conditions yielded good ripe fruits with slight shrinkage on few fruits while at 25°C the fruits had best marketable quality only after ten days. At 30°C, the fruits were ripe after 6 days but with poor organoleptic quality and thereafter the fruits continued to shrivel. After 10 days and more, the fruits at 25° C had the least PLW and better organoleptic quality; bio-chemical characters like TSS, sugars and p-carotene developed gradually giving it more uniform ripening and the shelf life increased by more than 25 per cent.
