The mango is one of the most important fruits in the world and is popular both in fresh and processed form; however, it is a climacteric fruit and has a short shelf life. In this study, the mango fruit varieties Langra and Samar Bahisht Chaunsa were harvested at the hard green stage of maturity. The mango fruits were dipped for five minutes in a 1.5% solution of calcium chloride for uniform coating. The coated and uncoated mango fruits were stored at various temperatures for ripening. The storage life was prolonged and quality was improved by coating the fruits with calcium chloride as compared to uncoated fruits, irrespective of storage temperature and variety. The quality was highest for fruits stored at 40 °C while lowest at 20 °C; and storage life was longest for fruits stored at 20 °C while shortest for fruits stored at 40°C, irrespective of the variety. The waste percent was lowest in calcium chloride-coated fruits stored at 30 °C, irrespective of the variety.

Keywords: Quality; Calcium Chloride; Temperature; Storage life; Waste percent.