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“紫花”芒果采后用可食植物油、蜡、淀粉、碎粉处理，结果表明，向日葵油、竹柏油和霍霍巴蜡处理有推迟果实后熟软化和降低果实失重率的作用，显著减少炭疽病的发生。淀粉处理果实和对照果实后熟软化速度没有明显差异，但木薯淀粉和云苓碎粉处理果实，炭疽病严重程度明显减轻。除向日葵油之外，所用的各种涂料处理均有增加芒果蒂腐病发生的不良影响。向日葵油、竹柏油和霍霍巴蜡处理后9～12天，果肉略带不快异味。
The results showed that sunflower oil, bamboo tar and jojoba wax could postpone the ripening and softening of fruits and reduce the rate of weightlessness of fruits, significantly reducing anthracnose happened. There was no significant difference in the rate of ripening and softening between the fruits treated with starch and those of the control fruits, but the severity of anthracnose was relieved by treatment with tapioca and Yunling powder. In addition to sunflower oil, the various coating treatments used have an adverse effect on increasing mango leaf rot disease. Sunflower oil, bamboo tar and jojoba wax after 9 to 12 days, the fruit slightly unpleasant odor.