The shelf life and quality mango fruits could be affected by various factors including the type of cultivar, pre-harvest conditions and practices, maturity at harvest, and harvesting handling procedures and treatment. The study was carried out to compare and determine the effect of Hot Water and Sodium Hypochlorite solution on overall shelf life, Physiological Weight Loss (PWL %) and pH of mango fruits (Mangifera indica L.).They were primarily used as disinfectants to control microbial growth and by so doing extend the shelf life of the fruits without compromising their quality. Physiologically matured fruits of the nationally released Tommy Atkins variety were used for the experiment. The treatments were: dipping physiologically matured mango fruits in tap water for 20 minutes (control), in 5000 ml Hot Water Treatment (55oC) for 20 minutes, and in 5000 ml Hot Water Treatment (45oC) for 20 minutes and in 5% Sodium Hypochlorite (diluted in 5000 ml water ) for 20 minutes,. The experiment was carried out under a Complete Randomized Design (CRD) within the horticulture laboratory of Wolkiete University, Ethiopia, under ambient storage condition (23±1oC and 73±1% RH). The highest level of shelf-life (15 days) was obtained when mango fruits were treated with Hot Water Treatment (HWT) at 55oC for 20 minutes. Concurrently, the lowest Physiological Weight Loss and the lowest pulp pH, as well as the lowest changes in fruit color, firmness and level of ripening, were recorded from the same treatment. Therefore, it is recommended that mango fruits be treated with the stated treatment for better storage or shelf life and quality.

Keywords: Mango, shelf life, quality, Hot Water Treatment (HWT, Sodium Hypochlorite, Disinfectants