Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy find. However, like other horticultural crops, Mango can be easily bruised or damaged. damage caused by improper post-harvest handling, causing quality has a short shelf life. study aimed determine life Golek stored Zero Energy Cool Chamber (ZECC) using LDPE packaging with additional perforations. first stage was observing physical then treatment such as washing, storing mangoes at ZECC temperature (±26°C). second test after storage. Tests form skin color organoleptic. results obtained this were packed packaged able retain L* color, b* organoleptic aroma, texture taste. Mangoes perforated retail, L * b taste