以桂七芒果为材料，以魔芋葡甘聚糖、纳米二氧化硅为涂膜基质，采用3因素3水平正交试验，通过因子分析分析不同处理对芒果的色差、失重、硬度、可溶性固形物含量、pH和维生素C含量的影响，得出25 ℃条件下，对采后芒果保鲜效果良好的涂膜配方：魔芋葡甘聚糖 8 g/L、纳米二氧化硅6 g/L、甘油4 g/L。该配方有效延迟了芒果的呼吸跃变，在一定程度上减少了芒果果皮色泽的变化，抑制了果皮褐变的发生，使失重率维持在10%以下，芒果果实硬度维持在0.05 MPa以上，可溶性固形物含量、pH和维生素C含量在贮藏后期仍然维持较高含量。

“Guiqi” mango fruit was used as the raw materials to explore the preservative effects of konjac glucomannan /nano-silica coating. A 3-variabel, 3-level orthogonal array design and factor analysis were employed to optimize the formulation of konjac glucomannan /nano-silica coating for mango fruit at 25 ℃. The effect of konjac glucomannan /nano-silica coating onΔΕ, weight loss, firmness, soluble solids content, pH, vitamin C was investigated during storage of mango fruit. Results indicated that the formula of konjac glucomannan /nano-silica coating was 8 g/L konjac glucomannan, 6 g/L nano-silica, 4 g/L glycerin. This coating putted off the respiratory climacteric of mango fruit, delayed mango fruit skin color changing, kept the weight loss under 10% and firmness above of 0.05 MPa. Soluble solids content, pH and vitamin C content still maintained a high content in the later stage of storage.