Post-harvest treatment with gibberellic acid at the rate of 100 or 200 mg l−1 significantly delayed ripening of mango fruits cultivar ‘Mallika’ when stored at 35 ± 2°C maximum and 29 ± 1°C minimum. GA3 treatment retarded the total loss in weight, chlorophyll and ascorbic acid content, and reduced amylase and peroxidase activity during ripening