保鲜剂与保鲜膜在芒果贮藏保鲜中的应用试验

芒果(MangiferaindicaL.)是典型热带水果,七八成熟的果实采后在常温下5～7d,即可完全成熟,而后稍不加控制马上会迅速腐烂。分析其原因有两个:一是果实发生生理病变,如营养失调,过度失水,有毒代谢产物过多积累等,导致果实组织中毒,扰乱果品正常生理;二是病原真菌和细菌浸染,引起果实组织败坏崩解而腐烂。其中后者产生的作用更为严重。急需加强采后保鲜技术研究。笔者试验的目的是研究贵妃芒、台农芒的采后生理及保鲜措施,为芒果保鲜提供技术服务。

Effect of preservative and plastic film on the mango quality during storage

Mango is typically tropical fruit. After 5-7days storage at normal temperature, fruit of 7-8 degree ripe will turn ripe and decay quickly. There are wo main reasons. First, fruit normal metabolism was disturbed, such as nutritional disorder, excessive water loss, too much toxicant accumulation, and so on. Second, fungi infection cause the decay and breakdown of the fruit. The second reason is especially serious. So, postharvest technology for mango need to be researched. The objective of the experiment is to study postharvest physiology and technology of Guifei and Tainong mango and supply postharvest service for the storage of mango.