将芒果切成大小一致的片状，进行三种不同处理：（l）芒果片用尼龙／聚苯乙烯薄膜包装；（2）芒果片用4oprix的糖浆装罐；（3）芒果片用40Brix糖浆装罐并进行热处理。经上述处理后，将已包装芒果片贮于一18℃环境，每隔30d’从各处理取样，进行感官分析，感官评判小组由30人组 The mango was cut into the same size flakes for three different treatments: (1) the mango pieces were wrapped in nylon / polystyrene film; (2) the mango pieces were tinned with 4 oprix syrup; (3) the mango pieces were coated with 40 Brix syrup Canning and heat treatment. After the above treatment, the packaged mango slices were stored in an environment of 18 DEG C and samples were taken every treatment every 30 days for sensory analysis. The sensory evaluation group consisted of 30 human groups