中文摘要：

为探索芒果采后果实保鲜新方法,＂台农一号＂芒果采后分别经0（对照）、5、10mmol/L柠檬酸浸果10min后,常温贮藏,定期检测果实的常规品质、成熟进程和病情发展的变化。结果表明：柠檬酸处理使果实软化、果肉可溶性固形物增加及可滴定酸含量降低的速率减缓,果实的转黄指数和病情指数降低,说明适当水平的柠檬酸处理能有效延缓芒果采后果实的成熟进程,并且抑制果实腐烂发生。柠檬酸处理是芒果采后贮藏保鲜的一种可选新方法。

英文摘要：

In order to investigate a new method for the preservation of mango fruits（Mangifera indica L.）,harvested mango fruits were subjected to treatments of citric acid at the concentrations of 0（as control）,5 mmol/L and 10 mmol/L for 10 min.The changes in nutritional quality,ripening process and decay rate of fruits were investigated at fixed intervals during storage at room temperature（25 ℃ ± 0.5 ℃）.Results showed that citric acid treatments could accelerate the softening of fruits,attenuate the increase of soluble solid and the decrease of titratable acid,as well as the reduction of yellowing index,which suggested that citric acid treatment delayed the ripening process of fruits and effectively inhibited the decay of mango fruits during storage.Therefore,citric acid treatments will be a promising method to extend the storage life of mango fruits.