AbstractFungi and percentage decay associated with wild mango fruits during storage at different postharvest conditions were monitored. In addition the effect of chemical treatments (hot water, solutions of benomyl, sodium acetate and sodium metabisulphite) and film packaging on percentage rate of decay was investigated.The characteristic brownish black rot, brownish discolouration and rotting of tissue, and greenish‐black soft rot common in wild mango fruits during storage are associated with fungi of the generaAspergillus, BotrytisandPenicillium. The use of hot water, hot benomyl, hot sodium dehydroacetate and hot sodium metabisulphite (55 °C each) dips alone, or in combination with film packaging helped in reducing postharvest decay of wild mango fruits. Varietal differences in susceptibility of wild mango fruits to decay was also observ