为探明不同采后预处理对云南主栽品种“帕拉英达”芒果保鲜效果的影响，设计了冷风处理、冷水处理、臭氧处理、1-MCP处理、套袋及对照等不同采后预处理，通过色差（L*、a*、b*）、营养（Vc、TSS、TA）、以及生理生化指标（硬度、相对电导率、MDA）的分析比较，结果表明：贮藏前采取不同预处理，对贮藏中芒果品质维持有一定作用。1-MCP处理的芒果贮藏25 d时保持最高L*值（70.43）、果肉硬度（带皮和不带皮分别为52.46 m和26.70 m），最低a*值（17.11）、b*值（54.04）、质量损失率（4.27%）、固酸比（71.41%）以及MDA（29.93 μmol/(g·Fw)）含量，说明1-MCP前处理可保持芒果在贮藏中较好的色泽，可有效延缓芒果采后转黄，是几种预处理中较好的芒果预处理方法。

In order to explore the effect of different pre-harvest treatments on the preservation of mango cultivar ‘Parayingda’ in Yunnan, with no pretreatment as the control, five treatments including cold water, cold air, ozone, 1-MCP and bagging were set. Through the analysis and comparison of color difference (L*, a*, b*), nutrition (Vc, TSS, TA), and physiological and biochemical indexes (hardness, relative conductivity, MDA), the results showed that different pretreatments had a certain effect on maintaining the quality of mango during storage. The mango treated with 1-MCP maintained the highest L* value (70.43), flesh hardness (52.46 m and 26.70 m with and without peel, respectively), the lowest a* value (17.11), b* value (54.04), mass loss rate (4.27%), solid-acid ratio (71.41%), and MDA (29.93 μmol/(g·Fw)) content after 25 days of storage. It indicated that 1-MCP could maintain the good color of mango during storage and effectively delay the yellowing of mango after harvest, which was the best pretreatment method for mango in several pretreatments.

云南省重大科技专项（2019ZG002）；“绿色食品牌”打造科技支撑行动（精深加工）专项经费；云南省农业科学院科技专项（202102AE090036 -13）