88 results about "Mango fruit" patented technology

The invention belongs to the field of microbial secondary metabolites, and particularly relates to bacillus velezensis as well as metabolites and application thereof. The bacillus velezensis is classified and named as Bacillus velezensis Z-1, and is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC 64975, and the preservation date is August 12, 2024. The bacillus velezensis Z-1 provided by the invention has a relatively strong inhibition effect on mango colletotrichum gloeosporioides in vitro, and the bacteriostasis rate of fermentation liquor can reach 73.33%. The prepared Z-1 bacterial liquid is used for soaking mango fruits, the bacterial liquid can effectively prolong the shelf life of the picked mangoes, the storage period can reach 24 days, in addition, the softening rate of the mangoes is obviously reduced, the fruit skin is full, the mangoes are fresh and turquoise, and the sense organ and the storage quality are maintained at a relatively high level. The method provides a certain new theoretical basis for disease control, storage and fresh-keeping of the harvested mangoes.

The invention discloses a four-year-two-cropping cultivation mode for late-maturing mangoes, and belongs to the technical field of fruit planting and cultivation. The invention discloses a four-year-two-cropping cultivation mode for late-maturing mangoes. The late-maturing mangoes are planted in a four-year-two-cropping cultivation mode. According to the four-year double-cropping cultivation mode, in every four years, robust fruiting mother branches are cultivated in a first year and a third year in a centralized mode, and mango fruits are harvested once in a second year and a fourth year respectively. The'four-year-two-cropping 'cultivation mode of the late-maturing mangoes at the high altitude of 1500-1800 m has the advantages in the commodity fruit rate and price, standardized production can be achieved, management is convenient, and orchard operation is convenient; the problem that late-maturing mangoes are planted in the Jinsha river dry-hot valley area with the high altitude of 1500-1800 m in a one-year-one-maturing mode can be effectively solved, and the defects in the prior art are overcome.

The utility model discloses a low-damage mango picking end effector, which belongs to the technical field of fruit picking, and comprises a clamping mechanism, a shearing mechanism and a connecting plate, the shearing mechanism is arranged above the clamping mechanism and is fixedly connected with the clamping mechanism, the connecting plate is arranged on one side of the clamping mechanism and is fixedly connected with the clamping mechanism, and the clamping mechanism is fixedly connected with the shearing mechanism. The clamping mechanism comprises a moving assembly and a clamping assembly, and the shearing mechanism comprises a driving assembly and a shearing assembly. According to the low-damage mango picking end effector adopting the structure, enveloping grabbing of mango fruits is achieved through a rigid-flexible coupling grabbing mode, then shearing is completed through the pneumatic scissors, the low-damage mango picking end effector has the advantages of being stable in rigid structure and small in size, damage to mangoes can be reduced during grabbing, and the picking efficiency is improved. And low-damage stable grabbing during mango picking is ensured.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The present invention relates to the technical field of food drying, and specifically to a temperature-controllable anti-sticking drying device for dried mango preserved fruits, comprising: a base, the base is used to support the overall components of the device, the top of the base is fixedly connected to a feed shell, the outside of the feed shell is fixedly connected to a drive motor, and the output shaft of the drive motor is fixedly connected to a spiral feed plate; an auxiliary material adding device, the outside of the auxiliary material adding device is fixedly connected to the outside of the feed shell. The present invention is provided with a drying device, and the airflow blows into the rotating drum through a through hole when ejected, thereby forming an inward airflow. This airflow can form an air cushion layer between the dried preserved fruits and the inner wall of the rotating drum, which can reduce the direct contact and friction between the dried preserved fruits and the inner wall of the rotating drum, thereby preventing the dried preserved fruits from adhering to the inner wall of the rotating drum and preventing the dried preserved fruits from adhering to the inner wall of the rotating drum.

The invention relates to the technical field of beverage processing, in particular to a poplar branch sweet dew beverage which comprises the following components in percentage by mass: 30-35% of mango pulp, 15-18% of coconut milk, 8-10% of sago, 3-5% of grapefruit pulp granules, 0.05-0.08% of a compound stabilizer, 4-6% of erythritol and 0.01% of calcium lactate. Wherein the compound stabilizer is composed of high-acyl gellan gum and low-ester pectin according to the mass ratio of 3: 1, and the mango pulp contains 20% of diced mangoes with the particle size of 3-5 mm < 3 >; the particle size of the grapefruit pulp particles is 1-2 mm. According to the method, the static limitation of the traditional Stokes law is broken through, the sedimentation velocity prediction error is compressed from + / -25% to + / -8% through the dynamic equivalent radius, the temperature-shear coupling function and the network inhibition factor, and a precise regulation and control tool is provided for development of high-stability pulp beverages.

This invention provides a method for storing mango seeds, belonging to the field of seed preservation technology. The method involves cutting off mango fruits with embryos, along with their pedicels and branches, 77-84 days after fruit set. A mixture of pyraclostrobin, lambda-cyhalothrin, and chlorothalonil is sprayed on the fruit, pedicels, and branches. After drying, styrene-butadiene latex is applied to the pedicels and branches. Once the latex dries, a mixture of guanidine-copper acetate and benzoyl-pyraclostrobin is sprayed on the fruit, pedicels, and branches again. After drying, the mango fruits with petioles and branches are placed in a sealed box and stored at 10-14°C. The mango variety used is the Golden Phoenix mango. This invention increases the storage period of Golden Phoenix mango seeds from 1.5 months to 5 months, which is of great significance for the genomics and cell biology research of Golden Phoenix mangoes.

The invention relates to a probiotic composition for promoting alcohol degradation and metabolism and improving discomfort symptoms after drinking. The probiotic composition comprises the following raw materials in parts by weight: 35-40 parts of lactitol; 28 to 35 parts of fructo-oligosaccharide; 15 to 34 parts of stachyose; 5-10 parts of mango fruit powder; 2 to 4 parts of lactobacillus rhamnosus LR519; 0.5 to 2.5 parts of plant lactobacillus LP45 (Lipoprotein 45); 0.005 to 0.015 part of bifidobacterium bifidum B11, and 0.005 to 0.015 part of bacillus subtilis; 0.005 to 0.015 part of Lactobacillus helveticus L551, and 0.005 to 0.015 part of Lactobacillus And 0.1 to 0.3 part of vitamin C. The traditional Chinese medicine composition can promote alcohol degradation, accelerate alcohol metabolism and effectively improve discomfort symptoms after drinking.

The invention belongs to the technical field of postharvest preservation of fruits and vegetables, and particularly relates to a treatment method for relieving cold injury of postharvest mangoes, which comprises the following steps: treating mango fruits with an n-butyl alcohol aqueous solution, air-drying, and storing in a low-temperature environment. The cold injury index of the mangoes can be remarkably reduced through n-butyl alcohol treatment, and symptoms such as black spots are relieved; related enzyme activity is inhibited, and cell membranes are protected; the activity of antioxidant enzyme is improved, and the oxidation resistance is enhanced; energy metabolism is regulated and controlled; and the expression level of membrane lipid degradation genes can be lowered, and the expression level of resistance genes can be increased.

The invention provides a preparation method of lonicera caerulea high-anthocyanin juice helpful for improving human immunity, and relates to the technical field of juice preparation. The preparation method of the lonicera caerulea high-anthocyanin juice helpful for improving the immunity of the human body comprises the following steps: S1, selecting high-quality lonicera caerulea; s2, crushing the pulp in the step S1; s3, mixing the upper-layer fruit juice obtained in the step S2 with fruit juice to obtain primary fruit juice; s4, mixing the strawberry juice with the mango juice to obtain primary compound juice; s5, adding zinc sulfate and ferrous sulfate into the primary compound fruit juice, and stirring; and S6, obtaining the lonicera caerulea juice. The lonicera caerulea is crushed, fruit juice is extracted from fruit residues, the extracted fruit juice and filtered fruit juice are mixed together, waste of the fruit juice is avoided, strawberry juice, mango juice, zinc sulfate and ferrous sulfate are added into the fruit juice, the nutritional ingredients of the lonicera caerulea fruit juice are increased, and the nutrition of the fruit juice is more balanced.

The invention discloses a trellis-free crown shaping cultivation method for late-maturing Katt mango trees, and belongs to the technical field of plant cultivation. Aiming at the problems of low fruit setting rate, easiness in prematurity, low quality, low commodity rate and the like of the existing Katt mangoes, the invention provides the trellis-free crown shaping cultivation method for the late-maturing Katt mango trees, which comprises the following steps of: performing trellis-free crown shaping on the Katt mango trees in January to April of the fruit production year of the Katt mango trees without building any bracket or upright post in the whole process; the method comprises the following steps: winding lateral branches around a tree crown, forming an umbrella-shaped crown breadth with the diameter of 1.2-3.6 m by utilizing the toughness of the branches, controlling the plant spacing of the umbrella-shaped crown breadth to be 0.3-1.2 m and the row spacing of the umbrella-shaped crown breadth to be 0.5-1.8 m, pulling down the branches protruding out of the top of the umbrella-shaped crown breadth, and tying the branches on the umbrella-shaped crown breadth formed by the lateral branches. According to the method, the fruit setting rate, the yield and the quality of mangoes can be remarkably improved, the defects such as the incidence rate and the watermark spot defect rate of mangoes are reduced, the cultivation cost is reduced, and the operation efficiency is improved.

The invention belongs to the field of organic fertilizers, and particularly relates to a sheep manure organic fertilizer for improving mango quality and application thereof. The sheep manure organic fertilizer disclosed by the invention not only has a certain promotion effect on mango branch tip growth, flower formation promotion and the like, but also has a good effect on soil improvement and tree nutrient accumulation, improves soil hardening caused by long-term application of chemical fertilizer in a mango garden, improves soil fertility, maintains sustainable productivity, and has a good application prospect. The mango yield is continuously improved. The sheep manure organic fertilizer provided by the invention can improve soil fertility and ecology, can continuously improve mango yield and mango quality, has multiple positive influences on the mango industry, and provides a new technical scheme for promoting sustainable development of the mango industry and improving quality and efficiency of the mango industry.

The invention relates to the technical field of preparation of sports nutritious food, in particular to a formula and a preparation method of the sports nutritious food, the food comprises strawberry fruit powder, mango fruit powder, acerola cherry fruit powder and waxberry fruit powder, the components can play a role in resisting oxidation, sour cherry powder can play a role in diminishing inflammation, and the nutrition of the food is improved. Fructo-oligosaccharide, isomaltooligosacharide, inulin and resistant dextrin are rich in dietary fibers and can promote excretion and intestinal microecology, and yeast beta-glucan can improve immunity and improve body health of a user, so that the food has the effects of resisting oxidation, resisting inflammation, promoting intestinal microecology and immune health and resisting fatigue.

The present invention discloses a mango PUB21 gene and its application in regulating the wax content and / or structure of mango peel, belonging to the technical field of genetic engineering. The PUB21 gene encodes an amino acid sequence shown in SEQ ID NO.2. By altering the expression of PUB21, the present invention can regulate the wax content and / or wax structure of the peel, indicating that this gene can be used to regulate the storage tolerance and resistance of fruits and has important application value in cultivating plant varieties with storage tolerance and resistance.

The multifunctional portable mango cutter comprises a cutting assembly, the cutting assembly comprises a first connecting rod, a first clamping groove is formed in the lower portion of the first connecting rod, a second connecting rod is connected into the first clamping groove in a clamped mode, a blade is connected into the second connecting rod in a sliding mode, and the first connecting rod is rotationally connected with the second connecting rod. A spoon is rotationally connected to one side of the first connecting rod, and a clamping block is fixedly connected into the spoon. According to the multifunctional portable mango cutting device, firstly, a clamping block is separated from a second clamping groove, a first connecting rod and a second connecting rod are rotated, a cutting knife is unfolded, meanwhile, the second connecting rod is fixed through a first clamping groove, and therefore unfolding of the cutting knife is completed, secondly, mango pulp is longitudinally and transversely cut through a blade, and after cutting is completed, the mango pulp is cut through the blade. According to the mango dicer, the pulp blocks are shoveled out by a spoon to form diced mangoes, so that the mango dicer can be conveniently scooped for eating (the eating is more sanitary, and the skin is not easy to touch the mangoes to cause allergy), meanwhile, the cutting knife can be folded, the mango dicer is convenient to carry, and in addition, the matured and softened mangoes can be easily cut.

The invention discloses a mango PUB29 gene and application of the mango PUB29 gene to regulation and control of wax content and components of mango peel, and belongs to the technical field of genetic engineering. The coding of the PUB29 gene is an amino acid sequence as shown in SEQ ID NO. 2. By improving PUB29 expression, the total wax content of pericarp and the content of different wax components can be improved, and it is indicated that the gene can be used for improving the storage resistance and stress resistance of fruits and has important application value in cultivation of storage-resistant and resistant plant varieties.

The invention discloses a method for identifying the influence of bacillus velezensis on the storage quality of mangoes, the bacillus velezensis is preserved in China Center for Type Culture Collection on June 17, 2024, and the preservation number of the bacillus velezensis is CCTCC (China Center for Type Culture Collection) NO: M20241234. According to the invention, biocontrol bacteria of main disease pathogenic bacteria after mango harvesting are separated and screened from mango pulp, peel and kernel by adopting a plate confrontation method, identification is carried out by adopting morphology and physiological and biochemical determination in combination with 16S DNA sequence analysis, and the influence of the biocontrol bacteria on the storage quality of the harvested mangoes is researched; the basis is provided for improving the quality and commodity value of the picked mangoes and prolonging the shelf life; results show that the bacterial strain numbered as FP-KT-3 has the best inhibition effect on phomopsis pathogenic bacteria, the bacteriostasis rate of the bacterial strain reaches up to 74.89%, the bacterial strain is identified as bacillus velezensis, and it is indicated that the softening speed of fruits can be obviously slowed down and the flavor and nutritional quality of the fruits can be kept when mangoes are treated by the bacillus velezensis.

The invention discloses EGCG (epigallocatechin gallate) composite core-shell nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of food engineering. The EGCG composite core-shell nanoparticle comprises an inner core formed by EGCG and corn protein, and mango pectin and an extracellular polysaccharide layer which are coated on the outer surface of the inner core, the preparation method comprises the following steps: (1) dissolving corn protein in an alcohol-containing solution, stirring, and adding EGCG; (2) adding into water, stirring, and carrying out reduced-pressure rotary evaporation to remove alcohol; (3) adding mango pectin and exopolysaccharide into water, stirring, and performing ultrasonic treatment; and (4) mixing, stirring, carrying out refrigerated centrifugation to remove the precipitate, and carrying out vacuum freeze drying. After the EGCG composite core-shell nanoparticles are applied to bread, high antioxidant activity can be maintained in the storage period, the peroxide value and the total number of bacterial colonies are reduced, and it is indicated that the EGCG composite core-shell nanoparticles are beneficial for delaying degradation of active ingredients and inhibiting lipid oxidation and microbial growth.

The invention discloses a bio-based fertilizer and application thereof. The preparation method comprises the following steps: S1, crushing the mango pomace and the bagasse, sieving the crushed mango pomace and bagasse with a 40-60-mesh sieve, adding diluted hydrochloric acid and ferrous sulfate, mixing the crushed mango pomace and bagasse, carrying out a hydrolysis reaction, and filtering a hydrolysis product to obtain solid residues; s2, seed liquid of bacillus coagulans, bacillus pseudomycoides, trichoderma viride and saccharomyces cerevisiae is inoculated into the mixture of the solid residues and the cattle and sheep manure for fermentation, and a fermentation product is obtained; s3, mixing the fermentation product, charcoal and polyglutamic acid to prepare the fertilizer. The mango pomace, solid bagasse and cattle and sheep manure mixture are cooperatively fermented through compound bacteria, the porosity of the fertilizer is increased, the water and fertilizer retention capacity is improved, the fermentation product, biochar and polyglutamic acid are mixed and granulated to prepare the fertilizer, the disintegration rate can be regulated and controlled, nutrients are prevented from being instantly released, and root growth and microorganism colonization are promoted.

The invention provides a formula for removing mango carpopodium gum, and particularly relates to the technical field of fruit preservation. According to the glue removing formula for the mango stem glue, the glue removing formula can be selected from one or a combination of more of CaCO3, NaHCO3, Tween 80 and CMC-Na in percentage by weight, and the glue removing formula comprises the following components in percentage by weight: 0.5%-2% of CaCO3, 0.5%-2% of NaHCO3, 0.5%-2% of Tween 80, 0.5%-2% of CMC-Na and 92%-99.5% of water. The carpopodium gum remover has the advantages that one or more of 1% CaCO3, 1% NaHCO3, 2% CMC-N and Tween 80 are combined to serve as the carpopodium gum remover to remove carpopodium gum, the removing effect is good, operation is easy, meanwhile, damage to mango peels is reduced to the minimum by adopting the proper concentration, physiological lesions of the peels can be prevented, and postharvest lesions of fruits are prevented from being induced.

The invention discloses an extraction method of a mango extract, which comprises the following steps: 1) peeling and denucleating mangoes to obtain mango pulp, and pulping the mango pulp into pulp; 2) performing pulsed electric field extraction on the slurry, and centrifuging to obtain a first supernatant and a first precipitate; 3) performing centrifugal separation on the first precipitate enzymatic hydrolysate to obtain a second supernatant and a second precipitate; (4) mixing the first supernate and the second supernate, and performing ultrafiltration to remove protein with the protein molecular weight of 20-40Kda, so as to obtain a mixture; and 5) mixing and homogenizing the mixture and the second precipitate to obtain the mango extract. The mango extract disclosed by the invention is applied to preparation of the anti-alopecia cream, has a very good anti-alopecia effect, is free from allergic phenomena such as rash, red and swollen skin and blister, is safe and reliable, and has relatively high popularization and application values.

The invention discloses a mango ice-lolly and a preparation method thereof, belongs to the technical field of food processing, and solves the technical problems that pulp browning exists in the existing mango ice-lolly, large ice crystals are formed in the freezing process, and the tissue structure of the pulp is damaged, so that the color, the taste, the pulp form and the flavor of the mango ice-lolly are influenced. Comprising the steps of pretreatment, color protection treatment, natural coconut oil coating, gradient freezing, post-treatment and the like. The method can synergistically solve the three problems of browning, ice crystals and structural damage, so that the high-quality ice-lolly which is natural in color and luster, fine and smooth in taste, free of ice residues and capable of furthest retaining the shape and flavor of fresh mango pulp is produced.

The invention provides a pre-picking treatment method for improving mango fruit quality, which comprises the following steps: 25-35 days before picking, spraying a mixed agent A containing monopotassium phosphate, 24-epibrassinolide, paclobutrazol and Tween-80 on leaf surfaces; 15-25 days before picking, a mixed agent B containing monopotassium phosphate, 24-epibrassinolide, potassium cinnamate and Tween-80 is sprayed to the fruits twice in total, the interval is 7-10 days, and a mixed agent C containing monopotassium phosphate, compound sodium nitrophenolate, gamma-aminobutyric acid, methyl jasmonate and Tween-80 is sprayed at the same period. The pre-harvest treatment method can effectively promote the mango peel to turn red and improve the fruit quality. The pre-harvest treatment method is convenient to apply, easy to operate and friendly to the ecological environment, and has good economic benefits and social benefits.

The invention discloses a mango PUB50 gene and its application in regulating the wax content and components of mango peel, belonging to the field of genetic engineering technology. The PUB50 gene encodes an amino acid sequence as shown in SEQ ID NO.2. The invention can increase the total wax content and the content of different wax components in the peel by increasing the expression amount of PUB50, indicating that the gene can be used to improve the storage tolerance and stress resistance of the fruit, and has important application value in cultivating storage tolerance and resistance plant varieties.

According to the application of the ERF118 protein and the coding gene thereof in the mango fruit softening regulation, the expression mode of the ERF118 along with the change of time is detected through real-time fluorescent quantitative PCR (Polymerase Chain Reaction), and the expression mode of the ERF118 gene is found to be closely associated with the mango fruit softening process. According to the present invention, the VIGS technology is adopted to construct the silent vector, the agrobacterium-mediated genetic transformation system is further adopted to transform the gene into the mango fruit, and the result shows that the ERF118 gene expression is negatively correlated with the softening, such that the ERF118 gene has the function of regulating the fruit softening process; the ERF118 gene is silenced in mango fruits, so that the color changing time of the fruits is later than that of an empty load (EV) group, the hardness of the fruits is lower than that of the EV group, and the research shows that excellent gene resources are provided for subsequent cultivation of crops with controllable maturing time.

The invention relates to the technical field of brewing of mango-flavored wine, and discloses a special brewing process for mango-flavored wine, which comprises the following steps: firstly, picking ripe grapes, removing rotten fruits and residual fruits, and then cleaning and air-drying; the method comprises the following steps: picking ripe fresh fruits as a mango raw material, washing the mango raw material clean, then carrying out pitting and peeling treatment, and finally beating mango pulp into mango pulp; the mango pulp is subjected to liquefaction and pulp mixing treatment; then removing stems of the ripe grapes meeting the detection requirements, and carrying out peel breaking treatment on peels; and mixing the mango pulp with the grape wine matrix obtained in the step 4 to obtain the mango-flavored grape wine matrix. According to the special brewing process for the mango-flavored wine, the mango-flavored wine is complex and rich in fruit aroma and wine aroma, mellow and well-brewed in taste, harmonious in wine body and free of peculiar smell, further development of the wine industry is facilitated, and by adding the mode of combining bright aroma and dark aroma, the taste and aroma level of the mango-flavored wine is improved; the bitter taste in the wine is effectively removed.

The invention relates to a mango fruit quality-oriented water and fertilizer coordinated regulation and control system, and belongs to the technical field of intelligent agriculture. In order to solve the problem that the fruit quality is reduced due to the fact that traditional irrigation cannot dynamically meet the requirements of mango growth stages, the system comprises a fruit size monitoring unit, a leaf nitrogen content sensor, a soil humidity sensor, a central controller, a drip irrigation device and a liquid fertilizer applying device. Wherein the fruit size monitoring unit collects images through a canopy multispectral imager and identifies the transverse diameter of a fruit; the leaf nitrogen content sensor detects a leaf reflection spectrum and converts the nitrogen content. The central controller judges the growth stage based on two parameters of the transverse diameter of the fruits and the nitrogen content of the leaves: starting an expansion period strategy when the transverse diameter is 3.0-5.0 cm and the nitrogen content is greater than 2.8% in continuous five days, controlling the drip irrigation device to irrigate twice every day so that the water content of the soil reaches 28-32%, and meanwhile, instructing the liquid fertilizer application device to prepare a fertilizer according to the ratio of nitrogen to phosphorus to potassium being 1.2: 0.8: 1.5. According to the system, the quality of mango fruits is effectively improved through growth stage self-recognition and water and fertilizer cooperative regulation.

The invention discloses equipment for preparing preserved mangoes through cold and hot multi-stage alternating drying, which comprises a high-temperature rapid dehydration reservoir, the temperature is controlled to be 80-90 DEG C, and a first temperature sensor, a first humidity sensor and a first wind speed sensor are also mounted; the first conveyor penetrates through the high-temperature rapid dewatering reservoir, is provided with a grid type conveying belt and is used for conveying the mango pulp slices into the high-temperature rapid dewatering reservoir; the scrubbing mechanism is mounted at the bottom of the first conveyor and used for scrubbing the grid type conveying belt; the primary drying reservoir is connected with the high-temperature rapid dewatering reservoir and is used for primarily drying the primary mango pulp slices which are rapidly dewatered by the high-temperature rapid dewatering reservoir; the re-drying warehouse is connected with the primary drying warehouse and is used for re-drying the secondary mango pulp slices dried by the primary drying warehouse; and the controller is electrically connected with the first temperature sensor, the first humidity sensor, the first air speed sensor, the first conveyor, the scrubbing mechanism, the primary drying warehouse and the secondary drying warehouse.

The utility model belongs to the technical field of agricultural planting, and particularly relates to a mango protection device for mango planting, which comprises a package bag main body, a tearing mechanism is arranged at the bottom of the package bag main body, and a bonding mechanism is arranged at the top of the package bag main body. Due to the design of the wrapping bag body, the mango fruits can be physically protected in all directions, the fruits are prevented from being damaged by external mechanical damage such as branch scraping and wind blowing swing collision, the damage rate of the fruits is effectively reduced, the integrity of the fruits is guaranteed, and the bonding mechanism on the top can be bonded through the structures such as the line wheel and the traction line. The opening and closing operation of the bonding part is more convenient and faster, bagging and bag taking operation of mango fruits are facilitated, the working efficiency is improved, and the difficulty and time cost of manual operation are reduced.

The invention provides a method for preventing and treating mango fruit cracking and application thereof, and belongs to the technical field of mango planting. The method comprises the following steps: after mangoes are picked and branches are pruned, wiping and washing trunks by using a mixed solution of Longyle missible oil, Yasiguang and shiny moist; in the flowering period of mangoes, digging holes around mango trees, putting a water-retaining agent, backfilling soil and thoroughly watering; after fruit setting, a mixed solution of chlorpyrifos and Monlii 28 is sprayed to the trunk and the primary main branches; 55-65 days before fruit harvesting, green glume mineral oil and botai shrimp peptide liquid organic fertilizer are sprayed to leaf surfaces and fruit surfaces; 25-35 days before fruit harvesting, green glume mineral oil, Botai shrimp peptide liquid organic fertilizer and monopotassium phosphate are sprayed to leaf surfaces and fruit surfaces. According to the method, the fruit cracking rate of the mangoes can be remarkably reduced, the yield and quality of the mangoes can be improved, and a guarantee is provided for sustainable development of the mango industry.