Abstract: A comparative analysis of the sensory quality was carried out at postharvest of "Zihua"mango under different ripening temperatures.The L value,h value,chlorophyll content of mango pericarp decrease but the total soluble solid in pulp increases gradually as fruit ripens.Compared with mango ripening at 30 ℃,more violate aromatic compounds in mango ripening at 20 ℃ are found,which is associated with the sensory modification of "Zihua"fruit consistently.It suggested that 20 ℃ ambient temperature benefical to ripening of" Zihua" mango with better appearance,pleasant taste and more fragrant smell.

Key words: mango(Mangifera indica cv.Zihua), ambient temperature, sensory quality, ripening