Effect of different storage temperatures on physical and physiological changes of Golden Lily mango was investigated. Zinc oxide (ZnO) nanoparticles edible coating was prepared by sol-gel method and Golden Lily mangoes were dipped in the solution and stored at different (32℃, 27℃ and 5℃) temperatures for 7 days. The mangoes were characterized by Field Emission Scanning Electron Microscopy (FESEM), Energy Dispersive X-ray Spectroscopy (EDX), Fourier-transform Infrared Spectroscopy (FTIR) and X-ray Diffraction (XRD) after 7 days of storage. Both the analysis of FESEM and EDX revealed the highest volume ratio of ZnO nanoparticles with a homogeneous dispersion throughout the mango peel surface is at 5℃. FTIR spectra revealed the absence of Zn–O bonding as metal oxides absorption is expected to be in the region below 700 cm-1. The mangoes stored at 5℃ delayed ripening, slowed down weight loss and found to be firmer than mangoes stored at 32℃ and 27℃.