中文摘要：

杧果（Mangifera indica L.）‘Zill’果实采后经5 mmol · L^-1草酸溶液浸泡10 min后，在低温（10± 0.5）℃下贮藏27 d，再移至常温25℃贮藏4 d，冷害系数和质膜相对透性显著低于对照；草酸处理降低了果实在贮藏后期的呼吸速率和乙烯释放速率，抑制了多酚氧化酶（PPO）和过氧化物酶（POD）活性，维持了较高果肉亮度值（L＊），可溶性固形物（SSC）、游离脯氨酸和柠檬酸含量。说明草酸处理可提高质膜稳定性，抑制褐变相关酶活性以及维持一些渗透调节物质含量来增加采后果实的抗冷性，缓解果实冷害症状。

英文摘要：

Harvested mango fruit（Mangifera indica L.‘Zill’）were dipped in oxalic acid solution of 5 mmol · L^-1 for 10 min and then stored under low temperature stress（at 10℃± 0.5 ℃）for 27 days and thereafter at room temperature（about 25 ℃）for 4 days. The results showed that,as compared to control fruit,lower chilling injury index and relative membrane permeability were observed in treated fruit during storage. In addition,oxalic acid treatment not only decreased respiration rate and ethylene release,inhibited activities of peroxidase（POD）and polyphenoloxidase（PPO）,and maintained higher flesh L＊ value during period of later storage,but also maintained higher contents of SSC,free proline and citric acid in fruit during storage. It was suggested that the effects of oxalic acid in enhancing membrane integrity,inhibiting activity of enzymatic browning,and maintaining higher level of osmotic substances including SSC,free proline and citric acid,could contribute to improve cold resistance,and thus alleviate chilling injury in mango fruit during cold storage.