本文以芒果残次果为原料，在常温条件下，研究了超声波、微波和真空三种渗糖处理方式对芒果果脯色泽、质地、复水率、总糖含量以及对芒果组织细胞的影响。结果表明；真空渗糖方式对芒果色泽和质构影响最明显，得到的芒果果脯色泽红度值降低，色泽、硬度、胶着性和咀嚼性与常压对照存在显著性差异（P<0.05）；而超声波和微波渗糖方式对芒果果脯色泽和质构影响较小；超声波渗糖方式最有利于促进芒果果脯的渗糖，得到的果脯总糖含量最高；三种渗糖方式与常压对照组相比降低了芒果果脯复水率，但影响较小，复水150 min时三种渗糖方式下芒果果脯复水率在189.27%~191.10%之间；通过显微镜观察渗糖后芒果组织切片，发现超声波渗糖方式能明显降低渗糖对芒果组织细胞结构的破坏作用。

At room temperature, mango slices were immersed in sugar solution assisted by ultrasonic, microwave and vacuum to produce the preserved mangoes. Color, texture, total sugar content and rehydration rate were analyzed. Meanwhile, the histiocyte of mango was examined using microscope. The results showed that color and texture of the preserved mango assisted by vacuum changed obviously in comparison with atmospheric sugar osmotic, while its color, hardness, conglutination and chewiness showed significant difference from those of the control (P<0.05). Ultrasonic and microwave assisted treatments exhibited little effects on color and texture of mango. Ultrasonic enhanced infiltration rate of sugar and the total sugar content was the highest in ultrasonic-assisted preserved mango. Rehydration behavior was reduced by three kinds of new methods to some extent, and the rehydration rate of the preserved mango was among 189.27%~191.10% after being immersed for 150 min in water. By examining mango tissue section using microscope, it was found that ultrasonic infiltration method obviously reduced mango cellular structure damage during sugar osmosis.

广西农业科学院基本科研业务专项（桂农科2013JQ04、桂农科2013YM23）