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将３个栽培品种芒果的热烫和不热烫果肉，分装在聚乙烯、聚丙烯和聚乙烯铝箔纸袋内，置－１２℃下冷藏１２个月．结果表明：热烫果肉比不热烫果向稳定；铝箔纸袋装的效果优于其它。经１２个月贮存后，保存在铝箔纸、聚丙烯和聚乙烯袋内热烫果肉的总类胡萝卜素分别是原来的７９．７—９５．１％、５６．７—８２，５％和５０．９—７１．９％，抗坏血酸分别是原来的５６．８—８８．４％、１３．４—３６．０％和１１．９－１９．７％．冷藏期间，果肉总糖和总酸含量不变
The 3 cultivars mango blanched and non-blanched pulp were subdivided into polyethylene, polypropylene and polyethylene aluminum foil paper bags and stored at -12 ℃ for 12 months. The results showed that hot pulp was more stable than non-hot pulp, and aluminum foil bag was better than others. After 12 months of storage, total carotenoids stored in foil, polypropylene and polyethylene bags for blanching pulp were 79.7-95.1%, 56.7-82, 5% and 50%, respectively. 9-71.9% and ascorbic acid 56.8-88.4%, 13.4-36.0% and 11.9-19.7% respectively. During cold storage, the total sugar and total acid content of pulp remained unchanged