The antiseptic bactericidal treatment, pre-cooled sweating, and good results, sealed with a polyethylene film bag single fruit, using its own breathing to form low oxygen and higher carbon dioxide gas components, delay the mango ripening decay process, can extend the mango storage The flight time is 2 to 15 days and the storage period is about 1 month. However, it should be noted that polyethylene film pouches should be removed at the end of storage to prevent carbon dioxide damage. After storage, mangoes must be cooked at 21 to 24°C to improve their quality and flavor. If the oxygen content in the storage is about 8%, carbon dioxide is 6% or so, the effect is good. If the carbon dioxide content exceeds 15%, the mango cannot be normalized and matured. In addition, put some ethylene absorbent - potassium permanganate carrier in the film bag storing mango, can improve the storage effect.
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