INFLUENCIA DE LA TEMPERATURA SOBRE LA CALIDAD DEL FRUTO DEL MANGO 'PICO DE LORO' DURANTE EL ALMACENAMIENTO

summary with the objective of evaluating the effect of temperature and storage duration on post harvest physical and chemical changes of 'pico de loro' mango, mangifera indica l., fruits physiologically mature fruits were harvested and stored at 28, 15 and 10 ± 2 °c for 5, 10 and 15 days. skin colour and pulp, weight loss, consistency, total soluble solids (tss), titratable acidity (ta), ph and tssita ratio were also mesuared. results showed that skin and pulp colour was best conserved at 10 °c. likewise weight loss was least at 10 °c. nevertheless, highest consistency was found at 15 °c. in relation to chemical parameters, storage temperature had a marked influence, indicating that lower temperatures delay increments in levels of tss and reductions of the titratable acidity; and this delay was greater in fruits stored at 10 + 2 °c. according to results obtained, temperatures recommended are 15 °c for short storage and 10 °c for long storage