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芒果采收后,经51～55℃热水处理15分钟,可有效地控制潜伏侵染于果实中的真菌为害,对秋芒、青皮芒等品种,防效可达58～100％之间。贮藏期达15天以上,并且色味俱佳。
After the mango was harvested, it was treated with hot water at 51-55 ℃ for 15 minutes to effectively control the fungus that lurked in the fruit. The control efficiency was about 58-100% for the varieties of Qiuhuan and Qingpihuang. Storage period of more than 15 days, and the color is delicious.