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‘Alphonso’芒果在呼吸跃变前已硬熟的绿色果实,采摘后直接放置在10℃贮藏30天会发生冻害,表现在果实完熟时,果皮出现麻斑,胡萝卜素含量水平降低,缺乏芳香、风味。如将呼吸跃变前的果实先逐步给以20℃(1天)及15℃(2天)的适应处理,则果实可以在10℃的温度下贮藏较长时间。而且在完熟时,果肉色泽和感官品质发育良好。如果果实先在室温下(27～32℃)贮藏和完熟,不论是经过逐步低温适应处理,或直接放入7～10℃温度下,3～4天内果皮便出现严重的青铜色斑块。但果实在呼吸跃变前,先在10℃下贮藏,然后再放在27～32℃温度下完熟,当放入4～7℃低温下3周之久,也未见有冻害伤损。且延长了贮藏寿命。
’Alphonso’ mango in the respiratory jump before the hardened green fruit, peeled and placed directly stored at 10 ℃ for 30 days will occur frost damage, the performance of the fruit is ripe, the skin appear plaque, the level of carotene reduced, the lack of aroma, Flavor. If the fruit before the respiration jump gradually to 20 ℃ (1 day) and 15 ℃ (2 days) adaptation treatment, the fruit can be stored at a temperature of 10 ℃ for a long time. And when cooked, the flesh color and sensory quality developed well. If the fruit is stored and matured first at room temperature (27-32 ° C), the peel shows serious bronze plaques within 3 to 4 days, either after gradual low temperature conditioning or directly at 7-10 ° C. However, the fruit before the jump in the breath, first at 10 ℃ storage, and then re-placed in the temperature of 27 ~ 32 ℃ mature, when placed in 4 ~ 7 ℃ low temperature for 3 weeks, no damage was seen freezing injury. And extended shelf life.