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紫花芒果在２℃中１５天完全冷害，冷害发生时，超氧物歧化酶（ＳＯＤ）活性略有上升后下降，过氧化氢酶（ＣＡＴ）活性持续下降，说明冷害可降低ＣＡＴ和ＳＯＤ活性，加强膜脂过氧化作用。非冷害情况下，紫花芒果在１０℃中贮藏２０天开始启动后熟；成熟过程中，ＳＯＤ和ＣＡＴ活性达高峰，说明果实启动成熟时生命活动大大加强。
When the chilling injury occurred, the activity of superoxide dismutase (SOD) increased slightly and then decreased, and the activity of catalase (CAT) continued to decrease, which indicated that chilling injury could reduce the activity of CAT and SOD, Strengthen the membrane lipid peroxidation. Under non-chilling conditions, the purple mango stored at 10 ℃ for 20 days started to mature. During the ripening process, the activities of SOD and CAT peaked, which indicated that the life activity of the fruit was greatly enhanced when it started to mature.