引言 芒果(Mangifera indica L.)是世界上最重要的果树之一。可是,同其它主要果树相比,有关芒果产后及生化研究进行得相当少。目前芒果贸易,尤其国际贸易受到限制,其主要原因是缺乏有一套操作、运输、贮藏及催熟技术,芒果主要生产国,如印度等,目前所用的催熟办法常会导致大量果实浪费,成熟不一致和品质差。芒果品质优劣决定于若干因素,其中果实成熟情况是重要的。为此,深入研究影响芒果成熟的因素,如温度、相对湿度和乙烯等的作用是很有必要的。 在印度,Singh和Mathur证明,19～21℃是芒果成熟最适温范围。在这个温度范围内成熟果实的品质比环境温度为28～30℃的要好。Hatton等人认为21～24℃是佛罗里达洲芒果成熟的最适温度,而15.5～18.5℃ Introduction Mangifera indica L. is one of the most important fruit trees in the world. However, relatively little research has been done on postnatal and biochemical aspects of mango compared to other major fruit trees. At present, mango trade, especially international trade, is limited mainly due to the lack of a set of handling, transportation, storage and ripening technologies. The major mango producing countries such as India, etc., the current ripening methods often result in a lot of fruit waste and inconsistent ripeness And poor quality. The quality of mango is determined by several factors, of which the maturity of the fruit is important. For this reason, in-depth study of the factors that affect the maturity of mango, such as temperature, relative humidity and the role of ethylene is necessary. In India, Singh and Mathur proved that 19-21 ° C is the optimum temperature range for mango ripening. The quality of ripe fruit in this temperature range is better than the ambient temperature of 28-30 ° C. Hatton et al. Conclude that 21 to 24 ° C is the optimum temperature for ripening of Florida mango and 15.5 to 18.5 ° C