The changes in the respiration rate and ethylene production rate after the collection of mangifera india L.cv. jin-Hwang in Taiwan Province were all typical of a characteristic climacteric fruit. The respiratory rate is about 20-30mgco2/kg-hr at 25C, the ethylene production rate is about 0.15-0.20μL/KG-hr, and the respiratory rate at the climatic peak is about 105mgCO2/kg-hr. The ethylene production rate About 0.55μL/kg-hr. Jinhuang mangoes have a shelf life of about 2 weeks (15 days) at 25°C. With a decrease in storage temperature, the shelf life increases significantly. The shelf life at 20°C is about 3 weeks (23 Day), 15 °C for about 5 weeks (33 days), 10 °C for about 6 weeks (43 days), but the storage life at 5 °C instead shortened (about 31 days). Only stored below 10 °C, the fruit will cause chilling injury, causing skin pitting phenomenon. However, when stored at 10°C, the occurrence of cold injury was mild and slow. Using coldadaptation stored at 10 °C and 5 °C, during the storage period of nearly one month, the occurrence of chilling injury could not be avoided. Use of different packaging methods, including PE bags (0.03mm; 0.05mm) in sealed packages or in bags with ethylene absorbers or perforated PE bags or covered with wax, to influence the shelf life of Jinhuang mangoes due to storage temperature (5-25 The difference in °C) is not consistent with the response, but generally speaking, the storage life of the PE bag sealed package is significantly longer than the shelf life of the naked fruit. However, PE bags are sealed and stored at temperatures above 15°C. Fruits may produce odors. The effect of different storage temperature (5-25°C) on the quality of Jinhuang mango after storage is generally, the hardness of fruit, titratable acid and vitamin C content are all decreased with the increase of storage temperature, but the soluble solid content, The sugar/acid ratio and pH of the pulp showed the opposite trend. The storage temperature of 10-15°C is the key temperature to affect the quality change of Jinhuang mango fruits. Jinhuang mangoes ripen by ethylene (1000ppm, 25°C, 24hr) after storage at low temperature (10°C) for 2 weeks or 4 weeks. All of them can be normal-colored and ripened, and have no adverse effects on the quality of fruits. The disease control treatment of Jinhuang mango before storage was sealed with TBZ (1000ppm, 1000ppm, 52C, 5min) and ozone for 20 minutes in the PE bag, and within 3 weeks of storage (15°C), both There is an obvious effect of inhibiting fruit diseases, and the effect of impregnation with TBZ (Tecdo 1000ppm) is best. However, after more than 3 weeks of storage, the incidence rate exceeded 85%, and the effect of disease control was significantly reduced. As for the treatment of various diseases, there is no impact on the quality of fruit after storage.
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