Ascorbic acid (vitamin C) is one of the most important nutrients for humans. A deficiency of vitamin C results in scurvy. The vitamin C content of mango depends on the species, cultivation conditions, maturity, and storage conditions. It can be used as an index to evaluate the nutritional quality of fruits and vegetables and the effects of storage on them. Data shown in Fig. 2(e) indicates that vitamin C content of all groups decreased during storage. The vitamin C was 117.8 mg/ 100 g on day 1, and then the value for CK decreased faster than that for groups A and B. By day 16 the vitamin C of CK was 52.5 mg/100 g, whereas for groups A and B the vitamin C was 68.2 mg/100 g and 73.5 mg/100 g, respectively. This phenomena is probably due to the coating formed by bentonite playing an important role in restraining the physiological activities of mangos which otherwise lead to decreased vitamin C. The higher vitamin C for group B compared to group A shows the effect of adding potassium sorbate.