Abstract: The effect of storage on physico-chemical changes such as weight loss (wt. loss), total soluble solids (TSS), titratable acidity (TA) and sensory evaluation such as skin color (SKC), flesh color (FLC), texture (TEX), taste (TAS) and flavor (FLA) of packaged Dosehari mango in cardboard carton of export quality, having one hole in each sidewall on four sides confronting each other, in order to maintain the modified atmosphere were recorded after an interval of 3 days at ambient temperature (32-35°C with 53.6-78.8% RH). The data obtained were statistically analyzed for Analysis of Variance (ANOVA) by using 2-Factorial Complete Randomized Design (CRD) and Duncan`s Multiple Range Test (DMRT) was applied to compare the mean values obtained. A significant effect of storage (P<0.05) on Dusheri variety of mango was observed and had an increasing trend of average percent wt. loss (0.00 to 36.1 %), TSS (10 to 25.27 %), and decreasing trend of percent TA (0.5% to 0.094 %) with an average mean of 15.67 %, 11.55 % and 0.28% respectively during 15 days of storage period. The SKC score was increased from 5.0 to 8.70, FLC (5.0 to 8.44), TEX (6.00 to 8.68), TAS (5.00 to 8.46) and FLA score was increased from 5.0 to 7.61 with an average means of 4.22, 4.01, 4.43, 4.32, and 3.84 respectively during 15 days of storage at ambient temperature. It was also observed that in general the SKC score had increased up to (6.91) at 6th day, FLC (5.73), TEX (6.83), TAS (6.07) and FLA (5.67) score had increased at 3rd day of storage and then gradual decreased to 1.25, 1.83, 1.35, 1.67 and 1.57 respectively at 15th days of storage, therefore, showing an increasing trend first and then significant decreased of SKC, FLC, TEX, TAS and FLA score respectively during storage. Whereas control showed higher percentage of wt. loss (19.88%), lower retention of TSS (9.43%) or TA (0.15%), and very low score of other quality parameters such as SKC (1.71), FLC (1.58), TEX (1.82), TAS (1.61) and FLA (1.47), respectively during 15 days of storage period.