2. Materials and methodsMature and hard green (index 2) mango (Mangifera indica L.CV. Choke Anan) fruits were obtained from a commercial orchardlocated at Ipoh (Perak) state of Malaysia. After harvest all fruitswere then transported with minimal delay and brought to the post-harvest laboratory within a day. Only the firm and well developedfruits of uniform size and maturity, free from pests, disease, injuries,bruises and blemishes were selected for the experiment. Gum ara-bic and calcium chloride of food grade were purchased from SigmaChemical Co., USA.