Effect of harvesting stage and storage condition on post-harvest quality and sensory acceptability of mango fruit in Gamo Zone, Southern Ethiopia

The effect of harvesting stages (mature green, half-ripe and full ripe) storage conditions (zero energy cool chamber, wooden box underground storage) on post-harvest quality sensory acceptability mango fruit was evaluated. Three were harvested 10 kg stored in three until the end period. Spoilage weight loss recorded from three-day intervals. All samples analyzed for Post-harvest before after at Arba Minch University, Abaya Campus Chemistry laboratory, evaluated by using untrained 45 panelists Completely Randomized Design factorial arrangement with replications used to evaluate shelf life postharvest fruit. Weight loss, spoilage, firmness total soluble solids increased while vitamin C, moisture content titratable acidity decreased time. C highest half ripe a zero chamber lowest overall observed stage chambers mature green Based current study, ripen least percent spoilage amount, maximum quality, especially higher acceptability. Further study will be needed microbial different during periods. Int. J. Agril. Res. Innov. Tech. 12(2): 82-87, December 2022