以液氮喷雾速冻（Liquid Nitrogen Spray Freezing，LNF-40~-100 ℃）、冰柜冻结（Refrigerator Freezing，RF-20 ℃）、浸渍冷冻（Normal Immersion Freezing，IF-20 ℃）作对比，探究芒果块冷冻特性及品质变化规律。结果表明：芒果的最大冻结浓缩状态的冻结终点温度（T'm）为-17.98 ℃，放热焓△H=-236.8 J/g；冻结速率（Freezing Rate，r）、能量去除速率（Energy Removal Rate，Q）分别为0.14~1.40 ℃/min、17.35~161.45 J/min，其中LNF-100 ℃的r、Q较其他组分别提高了900%~7.63%，830.54%~13.45%；冷冻总时间和穿过最大冰晶生成带时间较RF-20 ℃、IF-20 ℃组分别缩短了9042 s、4657 s，5475 s、870 s；色泽也接近新鲜芒果；硬度保留率为83.12%；汁液流失率为2.75%；总酚、抗氧化活性、Vc保留率达到90%以上；胞外多糖增加了0.44 mg/g；冷冻前后的菌落总数降低0.84 lg CFU/g；Pearson分析出不同冷冻方式对芒果块品质影响，△E、汁液流失率、总酚、Vc可作为有效评价的依据；聚类分析（Cluster Analysis，CA）证实LNF-100 ℃能显著降低芒果块冷冻过程中质量劣化。本研究为高品质、高效率冷冻芒果发展提供了理论依据和技术指导。

Compared with liquid nitrogen spray freezing (LNF-40~-100 ℃), refrigerator freezing (RF-20 ℃), and Normal immersion freezing (IF-20 ℃), the mango chunks were investigated. Freezing characteristics and quality changes. The results show that the glass transition temperature of mango is -17.98 ℃, the exothermic enthalpy △H=-236.8 J/g; The freezing rate (r) and the energy removal rate (Q) are 0.14~1.40 ℃/min, 17.35~161.45 J/min, the freezing rate and the energy removal rate of LNF-100 ℃ were increased by 900%~7.63% and 830.54%~13.45% respectively compared with other groups; Compared with the RF-20 ℃ and IF-20 ℃ groups, the total freezing time and the time of passing through the maximum ice crystal formation zone were shortened by 9042 s, 4657 s, 5475 s, and 870 s, The color was also close to that of fresh mango; The hardness retention rate was 83.12%; Water loss was 2.75%; Total phenol, antioxidant activity and Vc retention rate reached more than 90%; Polysaccharide increased by 0.44 mg/g; The total number of colonies before and after freezing decreased by 0.84 lg CFU/g; Pearson analyzed the effect of different freezing methods on the quality of mango blocks, △E, Water loss, total phenolics, and Vc can be used as the basis for effective evaluation; Cluster analysis (CA) confirmed that LNF-100 ℃ can significantly reduce the quality of mango chunks during freezing deterioration. This study provides theoretical basis and technical guidance for the development of high-quality and high-efficiency frozen mangoes.

广东省基础与应用基础研究基金项目（2019A1515110559），广东省农业科学院“十四五”农业优势产业学科团队（202109TD）；广州市青年科技人才托举项目资助（QT20220101055）；广东省农业科技发展及资源环境保护管理项目（2022KJ108）；广东省农业科学院科技人才引进专项资金项目（R2020YJ-YB2001）；广东省农业科学院青年导师项目（R2020QD-031）；广东省现代农业产业共性关键技术研发创新团队建设项目（2022KJ117）