[en] The purpose of the present study was to verify and compare the chemical and physical-chemical behaviour of mango cv. Tommy Atkins subjected to hydrothermal treatment and irradiation at doses 0.4 and 1.0 kGy, to complement the studies by SABATO et al (2009) in the real transport of irradiated mangoes from Brazil to Canada. These studies allowed to compare the performance of irradiation with heat treatment on the preservation of the characteristics of mango for export. For these reason fruits were divided into groups: control, heat bath (46 degree C for 90 min), at dose 0.4 kGy and at dose 1.0 kGy. The fruits were stored at low temperature (11 degree C ± 2) for 14 days, and then at room temperature (23 degree C ± 2) until the end of its useful life. During the period of cold storage the analysis were performed at intervals of 7 days and every 3 days when kept at room temperature. The results indicated that the dose of 1.0 kGy was the only group that kept the fruit with the skin color on stage 3 throughout the experimental period, but provided a greater loss of texture degradation and the levels of total acidity in the fruits with green skin. It was noted that only the control group showed higher levels of citric acid and succinic acid in the last day of the experiment. There were no significant differences in soluble solids, total sugars and evaluation of weight in relation to treatments. The analysis of visual observation indicated that the heat bath group was the one with the highest number of fruit drop by decomposition with approximately 55%. It was concluded that irradiation is more effective in preserving the quality of mangoes cv. Tommy Atkins, reducing the appearance of rot or shriveling in relation to heat treatment. However, the preservation of the skin of fruit is not concurrently influenced by its intrinsic nature, since, internally, the fruits continue their normal maturation, independent of the applied dose. (author)