Study on production of mango vinegar by cells immobilization technology;

Using orthogonal experiment design,adding honey,fucose and somaltulose as sweetener and complementing with calcium lactate,the nutrition beverage of mango vinegar of honey,fucose and somaltulose taste was determined.

Fermentation of mango fruit vinegar;

Production processing of Mango vinegar and its ingredient analysis;

The inoculum amount,fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.

Production processing of sapid mango wine;

Study on effect of chitosan film coating on mango storage;

Effect of cold shock treatment on chilling injury and enzyme in mango fruit(Mangnifera indica L.);

Postharvest quality of mango fruit was remarkably improved by CaCl2 treatments.

【Method】 Mango fruit was dipped in 5 mmol·L-1 oxalic acid solution for 10 min and then stored at room temperature (25℃), and the physiological effects of oxalic acid on delaying ripening process in mango fruits were evaluated during postharvest.

Potential allelopathic effects of Piper nigrum,Mangifera indica and Clausena lansium.;

Observation of Vessel Elements of Secondary Xylem in Mangifera indica;

Harm Characteristics and the Control of Thrips in Mangifera indica in Yuanjiang;