Preservation effect of difenoconazole treatment on storage of mango fruits

The preservative effects of difenoconazole 100 g/kg WG on post harvesting mango were studied by dipping treatment. The results showed that, after treatment of effective component of 200 and 300 mg/L difenoconazole 100 g/kg WG both at room temperature (25 ℃) and low temperature(13 ℃), the disease incidence of storage mango reduced and the good fruit rate increased. The rates of turning yellow and weight loss of mango were decreased, either. The firmness, soluble solids, total sugar, titratable acidity and VC contents of treated storage mango were significantly higher than those of the control. These results indicated that difenoconazole 100 g/kg WG treatment on mango could not only prolong the storage time, increase the efficacy of storage and preservation, but also keep the flavor and nutritional quality of the fruit. Among them, the antisepsis effect of concentration of 200 mg/L processing of mango is significantly better than the concentration of 300 mg/L.