The mango production in Mexico is an economically important activity, nevertheless, an inadequate handling in the postharvest operations causes mechanical damages in the product changing its metabolism and accelerating the senescence. The knowledge of the mechanical properties of fruits is considered an important aspect in the design of packing materials and operations of handling postharvest. The mechanical properties of mango fruit under dynamic axial compression tests, weight loss, the ratio º Brix/acidity and color of fruits during ripening were evaluated. The results showed that the elastic limit of the tissue of the fruit was reached at a distance of 2.3 cm with a compression load of 1.95 kN and a deformation of 13.3%. The bioyeld point was located at 2.6 cm with a maximum compression load of 1.89 kN and a deformation of 22.9 %. The rigidity of the tissue shown by the value of the Young’s modulus corresponded with the required load to deform the fruit. The fruits put under mechanical compression reached a yellow reddish color and, besides, the development of a better flavor with respect to the intact fruits after 10 days of storage. These results showed that the compression stimulated the metabolism of ripening of fruits.

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