A study was conducted on 2 storage temperatures (10.6° and 13° C), 4 storage intervals (1, 2, 3 and 4 weeks) and 2 market temperatures (20° C or 27° C) to assess differences in shelf-life and some quality components of Keitt mango, Mangifera indica L. Fruit exposed to the longer storage intervals showed a significant decrease in ripening time after storage under market conditions up to 4 days. This is also true for those stored at 13° C as compared to those stored at 10.6° C, with a 2.64-day period difference. The higher storage temperature caused some increase in anthracnose and stem-end rot. The longer the storage interval, or the ripening time after storage under market conditions, the greater was the final weight loss.
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