目的 为了延长新鲜芒果的保鲜时间。方法 以小台农芒果为实验材料，以裸放组和普通低密度聚乙烯保鲜膜组为对照组，以实验室研制的功能型改性薄膜为实验组，在温度(12±1) ℃、相对湿度(70±5)%的条件下对芒果进行保鲜实验，对包装袋内气体成分、样品质量损失率、硬度、糖分、可滴定酸含量及维生素C含量进行测定和分析。结果 2组对照组样品在贮藏至10 d时腐坏较为严重，失去食用价值；实验室自制的功能型保鲜包装袋通过自身的气体透过性能使袋内形成了适于芒果贮存的气调环境，保鲜效果较好，保鲜时间为18 d左右。结论 实验室自制的功能型保鲜袋能有效延长芒果的货架期。

The work aims to prolong the preservation time of mango. With small tainon mangoes as experimental materials, the control groups included bare discharge group and normal low-density polyethylene fresh-keeping film group, while the experimental group included functionally modified films developed by laboratory. Under the condition of (12±1) ℃ and relative humidity of (70±5)%, the fresh-keeping experiment was carried out on mango. Gas composition in the packaging bags, sample weight loss rate, hardness, sugar content, titration acid content and VC content were determined and analyzed. Decay of two control groups of samples after ten days was serious and the edible value was lost. The functional fresh-keeping packages independently developed by the laboratory could make the air conditioning environment suitable for the storage of mangoes through its own air permeability with good preservation effects, and the preservation time was about 18 days. The functional fresh-keeping packages independently developed by the laboratory can effectively prolong the shelf life of mango.