研究了芒果后熟软化与贮藏淀粉变化之间的关系。结果表明，采后芒果淀粉的水解和消失，是使中果皮细胞壁失去支撑致使果实软化的重要原因之一。杀菌剂普克唑对芒果后熟软化和贮藏淀粉形态学的变化稍有延迟作用；2，4－D处理可以明显推迟后熟软化，减慢果实硬度的降低和淀粉的水解，而乙烯利处理则能催熟芒果，显著加速硬度丧失和淀粉的水解及其含量的减少。 The relationship between postharvest mango softening and starch storage was studied. The results showed that the hydrolysis and disappearance of postharvest mango starch was one of the important reasons that the mesocarp cell wall lost its support and the fruit softened. The bactericide Pozole had a slight delay effect on the post-ripening and storage starch morphological changes of mango. 2,4-D treatment could postpone the ripening and softening obviously, slow down the decrease of fruit firmness and starch hydrolysis, while ethephon treatment Then mango ripening can significantly accelerate the loss of hardness and hydrolysis of starch and the reduction of its content.