关键词: 杧果, 果实, 套袋, 钙, 品质, 耐贮性

Abstract: Effects of bagging，removed bagging before harvest，and spraying calcium after removed bagging on quality and storability of‘Keitt’mango fruit were investigated respectively. Results showed that three treatments decreased content of anthocyanin，flavonoids and total phenol in peel，whereas increased total phenol in full ripe fruit as compared to control fruit. These treatments not only enhanced the process of green converted to yellow in peel appearance and increased calcium content in both peel and flesh，but also slowed the softening and decreased disease index of fruit，especially with spraying calcium after removed bagging. In addition，starch content in flesh of fruit with these treatments was higher，and contents of sucrose and vitamin C were significant lower than that control at greenmature（harvested）stage，while no difference in contents of sucrose，reducing sugar，vitamin C and titratable acidity in full ripe fruit were observed between control and treatments. Thus，these treatments could contribute to improve the quality and storability of mango fruit.

Key words: mango, fruit, bagging, calcium, quality, storability