The freshly harvested mango (Kesar) fruits were packed in 100 gauge Polyethylene bags at 700, 600 and 500 mm Hg vacuum and stored at 13 ± 2°C, 18 ± 2°C and room temperature (36 ± 3°C). Results revealed that vacuum packaging and storage temperature had significant effect on physical and mechanical properties of the mango fruits. It was observed that physiological weight loss and pulp/peel ratio increased with storage period while firmness, specific gravity and mechanical strength decreased. Vacuum packed fruitS stored at 13 ± 2°C, increased storage life up to 44 days with minimum changes on physical and mechanical properties of the fruits.
