在5月和7月的几天里,采了Langra和Mallika芒果品种的果实样品,测定其物理及化学指标,资料已列成表。一直到采收前芒果的果重、果糖和还原糖均增加。Mallika品种的总糖含量最初有点降低,以后一直增加直至果熟;而Langra品种在整个果发育期一直上升。淀粉累积最初较慢,以后伴随醇不溶物(AIS)的增加而迅速增加。成熟果 In the months of May and July, samples of fruits of the Langra and Mallika mango varieties were collected and their physical and chemical properties determined. The data are tabulated. The fructose and reducing sugars increased until the fruit weight of the mango before harvesting. The total sugar content of the Mallika variety was initially somewhat reduced and later increased until fruit ripening; whereas the Langra variety increased throughout the fruit development period. Starch accumulation was initially slow and then rapidly increased with increasing alcohol-insoluble (AIS) content. Ripe fruit