研究以肉桂、丁香、花椒精油制备的固体保鲜剂对芒果采后病原菌的抑制效应及对芒果的保鲜效果。实验结果表明：三种固体精油保鲜剂对芒果均有一定的保鲜作用，处理后对芒果原有风味未产生任何不良影响。综合比较，保鲜的效果依次为肉桂精油保鲜剂跃花椒精油保鲜剂跃丁香精油保鲜剂。%The inhibition effect of pathogens and preservation effect on postharvest mango by cinnamon, cloves, peppercorns essential oil solid preservatives are studied. The experimental results show that three kinds of solid essential oil have certain preservation effect on mango and don not cause any adverse effects on mango flavor after processing. By comprehensive comparison, the order of preservation effect is cinnamon essential oil preservatives>peppercorns essential oil preservatives>clove essential oil preservatives.
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