关键词: 杧果, 果实, 草酸, 套袋, 抗氧化剂, 抗氧化酶, 成熟, 贮藏

Abstract: Pre-harvest bagging mango fruit（Mangifera indica L.‘Shengxin’）were dipped in 5 mmol · L-1 oxalic acid solution for 10 min after harvested and then stored at room temperature（25 ℃）. The results showed that，as compared to control fruit，higher firmness index，lower disease index and decay incidence，and decreaed yellowing were observed in treated fruit. In addition，higher levels of ascorbate acid（AsA）and glutathione（GSH），and activation of enzymatic activities such as ascorbate peroxidase（APX）and glutathionereductase（GR），and decreases in radical oxygen species（ROS）production（including superoxide，and hydrogen peroxide，H2O2）and malondialdehyde（MDA）content were also presented in the peel of treated fruit during storage. It was suggested that the physiological effects of oxalic acid，in increasing activity of antioxidant enzyme and in elevating level of antioxidant involved in AsA-GSH cycle，could be beneficial in delaying ripening process of bagging mango fruit during storage，and pre-storage application of oxalic acid could be a promising method to suppress postharvest deterioration and extend useful shelf-life of the bagging mango fruit.

Key words: mango, fruit, oxalic acid, bagging, antioxidant, antioxidant enzyme, ripening process, storage