Effect of plastic film packaging at 8°C on the quality of imported 'Carabao' mango stored at 20°C after breaking the packaging

'Carabao' mangoes of PCI-4 (Peel color index-4=more yellow than green) were stored in polyethylene film bags (20μm thickness, perforated and sealed=PE20) for 7 days at 8°C and transfered to 20°C for ripening after breaking the packaging. Peel color in all the mangoes was still PCI-4 during storage at 8°C, but developed to PCI-6 (full yellow) on day 4 at 20°C. The a-values of peel in all the fruits were also increased at 20°C. Content of acetaldehyde was the highest in PE20 fruit on day 4 at 20°C. Sucrose and fructose were increased and glucose was decreased in all the fruits during storage at 8°C and 20°C.Citric acid was decreased in all the fruits during storage at 8°C and 20°C.. However, the tendency of increase in total sugars and of decrease in citric acid was lower in PE20-fruit than in others. A perforated package of PCI-4 mangoes at 8°C was effective to keep the quality of fruits after ripening at 20°C after breaking the packaging.