关键词: 杧果, 果实, 草酸, 低温胁迫, 冷害

Abstract: Harvested mango fruit（Mangifera indica L.‘Zill’）were dipped in oxalic acid solution of 5 mmol · L^-1 for 10 min and then stored under low temperature stress（at 10℃± 0.5 ℃）for 27 days and thereafter at room temperature（about 25 ℃）for 4 days. The results showed that，as compared to control fruit，lower chilling injury index and relative membrane permeability were observed in treated fruit during storage. In addition，oxalic acid treatment not only decreased respiration rate and ethylene release，inhibited activities of peroxidase（POD）and polyphenoloxidase（PPO），and maintained higher flesh L^* value during period of later storage，but also maintained higher contents of SSC，free proline and citric acid in fruit during storage. It was suggested that the effects of oxalic acid in enhancing membrane integrity，inhibiting activity of enzymatic browning，and maintaining higher level of osmotic substances including SSC，free proline and citric acid，could contribute to improve cold resistance，and thus alleviate chilling injury in mango fruit during cold storage.

Key words: mango, fruit, oxalic acid, low temperature stress, chilling injury