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将 Haden、Irwin、Kent 和 Keitt 种芒果贮藏于温度16～28℃,相对湿度85～90%条件下,然后测定果内的化学变化,以确定其最佳贮藏和熟化条件,贮藏于25℃和28℃下的果重损失量稍高于16～22℃的。16℃时果实熟化期的酸度下降较慢。维生素 C 含量变化有两种趋势:Haden,Irwin 和 Keitt 芒果维生素 C 含量通常下降,Kent 品种却稳定上升。贮藏于22～28℃下的芒果类胡萝卜素总含量和 B—类胡萝卜素含量显著高于16～20℃的。在16～28℃下,碳水化合物和可溶性固形物含量无明显差异。然而,在各贮藏温度下的蔗糖含量明显提高,因而芒果甜度增高。各种芒果的化学变化模式极其相似。为保证贮存芒果的质量,建议将其置于温度20～22℃,相对湿度85～90%下贮存和熟化。
The mango species Haden, Irwin, Kent and Keitt were stored at 16-28 ℃ and 85-90% relative humidity. The chemical changes in the fruit were then determined to determine their optimum storage and aging conditions at 25 ℃ and The weight loss at 28 ℃ was slightly higher than that of 16 ~ 22 ℃. At 16 ℃, the acidity of fruit ripening period decreased slowly. Vitamin C content changes in two trends: Haden, Irwin and Keitt mango vitamin C content usually decreased, Kent varieties have steadily increased. The content of total carotenoids and B-carotenoids stored at 22 ~ 28 ℃ were significantly higher than those of 16 ~ 20 ℃. At 16 ~ 28 ℃, carbohydrate and soluble solids content no significant difference. However, the sucrose content significantly increased at each storage temperature, thus increasing the sweetness of mangoes. The pattern of chemical changes in mangoes is very similar. To ensure the quality of stored mango, it is recommended that it be stored and aged at a temperature of 20-22 ° C and a relative humidity of 85-90%.