Effects of the Different Soil Water Content on the Postharvest Quality of Mango Fruit

With the Guifei mango as materials, five different soil moisture gradient, Studying on the effect of the different soil water content on postharvest mango fruit edible rate, soluble sugar, fruit water loss rate etc. The results showed that, at the stage of Fruit ripening, the soluble solids was inverted "V", A treatment soluble solids content was lower than other treatments, while the soluble sugar increased gradually, starch gradually reduced. When fruit ripped, soluble solids content of a treatment was significantly lower than that of C treatment, soluble sugar content of B treatment was significantly higher than that of E treatment, starch content of a treatment was the highest. At the stage of fruit ripening, the titratable acid, Content gradually decreased Compared with the control, w hen fruit full ripeness, AE treatments titratable acid increase respectively: 11.89%, 11.80%, 27.39%, 14.91%, 27.39% at the stage of fruit ripening, Vc content gradually decreased, when. The full ripeness, other treatments Vc content were higher than that of CK, C treatment was the largest. With fruit full ripeness, CK soluble protein increased gradually, A, C, D, E treatments soluble protein increased before leveling off. AD treatments fruit water loss rate is greater than CK, E treatment was lower than that of CK, A treatment and CK fruit water loss rate reached a very significant difference. A treatment fruit edible rate was lower than CK, the other treatment was higher than that of CK, but the difference was not significant.