Fresh-cut slices from fruit of Julie and Graham mango cultivars at the mature-green (MG), half-ripe (HR) and firm-ripe (FR) stages of ripeness were stored at 5 degrees C and 10 degrees C and evaluated for changes in physical, chemical and microbial quality over 8 days. There was a decline in sensory quality and acceptability of mature-green mango slices after two days at both temperatures. Half-ripe and firm-ripe mango slices of both cultivars were found to be acceptable after 8 days with the exception of half-ripe Graham and firm-ripe Julie mango slices which had a shelf-life of 4 days at 5 degrees C and 10 degrees C respectively. A storage temperature of 5 degrees C was more effective than 10 degrees C in delaying the ripening and microbial growth while preserving sensory quality of fresh-cut mango slices. Unacceptable microbial counts were obtained after 8 days in half-ripe Julie and firm-ripe. Julie and Graham mango slices held at 10 degrees C but changes in sensory quality were minimal. Fruits at the half-ripe stage of ripeness with total soluble solids (TSS) in the range of 13-16 degrees Brix, total sugars 10-12 g/100 g, and TSS : TTA ratio > 17 for Julie slices and > 12 for Graham slices were found to be ideal for fresh-cut purposes in terms of maintenance of acceptable appearance, texture and taste during storage. Firm-ripe fruits having TSS in the range of 14-17 degrees Brix, total sugars 11-16 g/100 g, and TSS : TTA ratio > 32 for Julie slices and > 20 for Graham slices also yielded similar results.
