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本文报道Samar Bahisht和S(?)nsation两个晚熟芒果品种的采后冷藏冻害问题的研究。将这两种芒果生绿果实置于6、9和12±1℃下贮存0、4、8、12和16天,然后转至室温(25～28℃)下后熟。结果发现Sansation果皮的冻伤症状较Samar Bahisht的严重。在后熟过程中Sensation果内质地较硬,其维生素C和总酸含量也较高,在贮存过程中这两个品种的维生素C和总酸含量均逐渐下降。Somar Bahisht较Sensation甜,前者的糖酸比也较高。
This paper reports the postharvest cold storage damage of two late maturing mango cultivars Samar Bahisht and S? The two mango green fruits were stored at 6, 9 and 12 ± 1 ° C for 0, 4, 8, 12 and 16 days, then transferred to room temperature (25-28 ° C) and ripened. Frostbite symptoms were found to be more severe in Sansation peels than in Samar Bahisht. In the ripening process, Sensation fruit is harder in texture and has a higher vitamin C and total acid content. Both vitamin C and total acid contents of the two cultivars gradually decrease during storage. Somar Bahisht sweet than Sensation, the former sugar and acid ratio is higher.