The aim of this study was to determine when black flesh ("pulpa negra") begins to appear in ‘Haden’ mango fruits during postharvest storage and its relationship to fruit quality. ‘Haden’ mango fruits were stored for 37 days at 13 ±1 °C and 85-90 % relative humidity. Samples were taken at 6, 13, 16, 19, 22, 25, 28, 31, 34 and 37 days of storage (treatments), to determine the time of black flesh development. The experimental unit consisted of one fruit with 10 replicates. The experimental design was random blocks. The variables were incidence and severity of black flesh; weight loss, firmness, total soluble solids and malic acid. Incidence of black flesh was observed in mango fruits starting 22 days after harvest. The incidence and severity of black flesh increased with time after harvest. Soluble solid concentration increased during storage, and firmness and malic acid content decreased. The fruits that developed black flesh showed marked weight losses, less firmness and lower concentration of malic acid.

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