Mango (Mangifera indica L.) is a commercially important fruit crop whose quality attributes are shaped by genetic background and cultivation environment, yet the relative contributions of geographic origin, climatic factors, and cultivar identity remain poorly resolved across China's diverse production regions. Forty mango samples representing six major cultivars (Tainong No. 1, Jinhuang, Guifei, Guire 82, Keitt, and Eagle-mouth) were collected from four principal production provinces (Guangxi, Hainan, Sichuan, and Yunnan), spanning latitudes from 19°N to 27°N and elevations from 6 to 1668 m. Twelve quality traits, including dietary fiber fractions, soluble sugars, organic acids, carotenoids, and pectin, were quantified alongside nine environmental variables. PCA captured 41.2% of total variance but revealed substantial interprovincial overlap, indicating limited discriminatory power of geographic origin alone. OPLS-DA identified mean relative humidity (VIP = 1.48) and extreme maximum temperature (VIP = 1.15) as the primary environmental discriminators. Hierarchical clustering confirmed that samples from the same province frequently dispersed across multiple clusters, underscoring the dominance of cultivar-specific genetic factors. Cultivar-level analyses revealed distinct environment-quality interaction signatures, with Guifei exhibiting the most extensive correlation network. These findings establish that mango fruit quality is governed predominantly by cultivar identity, with local microclimate and geographic provenance serving as modulating factors. Such insights offer evidence-based guidance for regional cultivar deployment and quality-oriented orchard management, particularly in cultivar selection for targeted fresh-market and processing applications.

This study investigated the bitter aftertaste-masking mechanism of grape seed extract (MOPC) and developed a dysphagia-friendly delivery system using gum Arabic (GA)-mannoproteins (2082) complexes. Multi-scale characterization revealed the mechanism by which GA-2082 suppresses the bitter aftertaste of MOPC. The results demonstrated that at an optimal concentration (0.6 mg/mL GA), the formation of stable ternary complexes with artificial saliva (AS) was driven by free hydroxyl groups, OH & ctdot;pi interactions, and hydrophobic forces. This promoted chromogenic amino acid folding and alpha-helix exposure within AS, ultimately leading to the formation of a dense AS-GA-2082 molecular network. This network effectively hindered the penetration of MOPC through the salivary pellicle. Texture analysis further indicated that GA-2082 exhibited strong tongue-adhesion properties, significantly reducing the retention of MOPC on the tongue surface and subsequent activation of bitter taste receptors. When incorporated into sodium alginate (SA) gel beads, GA-2082 improved the encapsulation efficiency of MOPC, achieving a maximum of 97.68 % at 0.75 % SA concentration, while maintaining safe swallowing characteristics. These findings demonstrated GA-2082 possessed dual functionality as both an effective bitter aftertaste-masking agent and a delivery vehicle for bioactive compounds, providing a promising nutrientdense formulations for dysphagia management.

The rigid triple-helix structure of mannoproteins (MPs, 2082) demonstrated limited initial capacity to inhibit bitterness caused by grape seed extract (MOPC). To enhance this inhibition capacity, the current study utilized gum Arabic (GA) to modify the structure of MPs. Results from the electronic tongue indicated that the incorporation of GA enhanced the bitterness masking ability of 2082 toward MOPC. Analysis using AFM, zeta potential, SEM, NMR, and other methods showed that the hyperbranched structure of GA facilitated the formation of more intermolecular hydrogen bonds (-OH-it) with 2082, promoting the unfolding of its triple-helix structure to form GA-2082 complexes. These complexes featured a dense polysaccharide shell capable of encapsulating MOPC, which significantly reduced its bitterness. Furthermore, leveraging the encapsulation properties of the GA-2082 complexes, this study selected a polyvinyl alcohol (PVA) matrix to prepare GA-2082-MOPC flavormasking edible films using a one-pot approach. GA-2082 encapsulated MOPC and incorporated it into the PVA network, enhancing the film's transparency, density, antimicrobial properties, mechanical performance, MOPC preservation, and bioavailability. In conclusion, this study presented a strategy for the flavor modification of MOPC, thereby enhancing its edibility.

Mannoproteins (MPs) are primary constituents of yeast cell walls, which are extensively utilized in the winemaking process, in finished wines, and during wine aging to enhance aroma, stabilize pigments, improve wine body, and reduce astringency. However, existing research has mainly focused on the extraction of MPs and certain oenological properties. A review of the literature indicates that our understanding of the targets and mechanisms influenced by MPs related to winemaking characteristics remains limited. Furthermore, as further research on MPs progresses, it also has beneficial effects in other food processing and food healthcare. Therefore, this evaluation examines MPs from three aspects: extraction methods, corresponding structures, and performances, providing a more comprehensive and critical insight into the structure-activity relationship of MPs. In a word, it outlines the primary applications of MPs in food and aims to provide data support for more precise control over the use of MPs from a structural perspective.

This study comprehensively investigated volatile compounds and microbial communities of spontaneously fermented Vitis quinquangularis wines from the Guangxi production regions. The aroma profiles of V. quinquangularis wines were analyzed by GC-O-MS, GC-QQQ-MS/MS, and quantitative descriptive analysis. The wines exhibit predominantly fruity and floral notes, with contributions from esters and (E)-β-damascenone. A distinctive and typical "green and earthy" aroma was observed, with contributions from C6 compounds and volatile phenols such as 1-hexanol, (E)-3-hexen-1-ol, hexanoic acid, 4-vinylguaiacol, eugenol, and isoeugenol. Metagenomics and culturomics analyses indicated that the dominant strains involved in the spontaneous fermentation process were Hanseniaspora opuntiae, Saccharomyces cerevisiae, Paenibacillus sp., Sphingomonas sp., and Bacillus sp. Additionally, microorganisms from sixteen generas, including Actinomycetospora and Ameyamaea, etc., along with six enzymes like EC 1.1.1.1 and EC 1.1.1.318, etc., were implicated in the production of the "green and earthy" aroma in V. quinquangularis wines.

Modification of wine bitterness is subtle and complex. To investigate the mechanism underlying the differences in the initial bitter inhibition of grape seed extract (MOPC) by mannoproteins (MPs), the molecular interactions between MPs from different chain conformations and MOPC at different concentrations were analyzed using methylation, laser light scattering, rheological behavior analysis, and spectral techniques. The results indicated that MPs with linear hyperbranched structures at low concentrations (0.25 mg/mL) exhibit strong initial bitter inhibition, primarily due to the structural characteristics of the MPs-MOPC binary complexes. This included binding protein components to MOPC through electrostatic and hydrophobic interactions and encapsulating protein components and MOPC within a dense, strongly hydrophilic polysaccharide shell. These findings provide a theoretical basis for producing more efficient MPs by clarifying the key conformation and mechanism by which MPs inhibit wine bitterness.

To investigate the mechanisms by which mannoproteins (MPs, CECA, and 2082) with different chain conformations and concentrations inhibit the bitter aftertaste of monomeric and oligomeric proanthocyanidins (MOPC), a multilayer penetration approach was employed to reveal their mechanisms of action across different levels. At the salivary level, MPs formed a dense network with artificial saliva (AS) through key hydrophobic interactions. Fluorescence spectroscopy results indicated that the primary interaction force between CECA and AS were electrostatic interaction. However, as the concentration of CECA increased, the stacking of polysaccharide chains enhanced the exposure of protein components, thereby promoting additional hydrophobic interactions with AS. In contrast, the rigid triple-helical structure of 2082 facilitated greater exposure of its protein components, leading to predominant hydrophobic interactions with AS. Texture analysis demonstrated that MPs formed an adhesive layer on the tongue surface. Molecular docking analysis revealed that MPs inhibited the activation of the bitter taste receptor TAS2R14 by MOPC through two mechanisms: reducing binding sites and blocking receptor activation. These findings provided practical applications for improving the taste of wine and offered a theoretical foundation for modulating undesirable tastes in other beverage systems.

This study investigated the effects of molecular weight regulation on mannoproteins (MPs) in encapsulating both monomeric and oligomeric proanthocyanidins (MOPC). To achieve this, two different conformations of MPs were fractionated by ultrafiltration into two main molecular weight components. The results indicated that regulating molecular weight through ultrafiltration altered the conformation of MPs chains, which in turn affected the intermolecular forces with MOPC. Specifically, the interactions among the different molecular weight components of MPs formed a cross-linking network. High molecular weight components provided external support to this network, while low molecular weight components contributed to internal stabilization. The dense, flexible, and irregular coil structure of MPs facilitated the entry of MOPC into the internal spaces of the cross-linking network. Additionally, protein unfolding into a more stable β-sheet structure further stabilized MPs' cross-linking network, enhancing its capacity to encapsulate MOPC. The presence of more hydrophobic regions and positive charges within the proteins increased the number of binding sites for MOPC. This study aimed to identify the primary structural forms of MPs with potent initial bitter inhibition capabilities on MOPC, and a proposed ultrafiltration method was introduced to modify the triple helix structure of polysaccharide, offering a foundational theoretical framework for enhancing the functional attributes of current or prospective MPs. Additionally, the mixed regulation of polysaccharides with varying conformations was also beneficial for guiding the production of high-efficiency polysaccharide products.

To rich the research for mannoproteins (MPs) suppressive effect on the bitterness of wine, this study distinguished bitterness into initial bitterness and bitter aftertaste. By utilizing the thermal alkali extraction method, MPs were extracted from three different yeast species: Saccharomyces cerevisiae (CECA), Lachancea thermotolerans (A38), and Torulaspora delbrueckii (2082). Their basic structures, addition concentrations, and correlation with bitter suppression ability were characterized. CECA exhibited stronger initial bitterness suppression ability, may attributed to its more branches and lack of a triple-helix structure. 2082 showed greater bitter aftertaste suppression and might due to smaller particle aggregation, fewer branches, and triple-helix structure. Additionally, it was noteworthy that due to the unique structure of 2082, it may bound more monomer and oligomeric proanthocyanidins (MOPC) on MPs surface, reducing its initial bitterness suppression ability. Concerning concentration, the increase in polysaccharide chain polymerization hindered further interaction with MOPC, leading to a decrease in its initial bitterness suppression ability. Bitter aftertaste exhibited different behaviors. As the concentration of CECA increased, there was an increase in oral adhesion instead.

In this study, a colorimetric method was developed to enable the rapid determination of lactic acid bacteria (LAB) acidification ability by assessing the pH drop during juice fermentation. The proposed method used spectrophotometry to track pH variations induced by LAB, utilizing bromophenol blue as a pH indicator. This colorimetric method demonstrated linearity within the pH range of 2.50-5.70. Optimal performance was achieved with 5.0 % bromophenol blue, yielding a linear equation of y = 1.25x-0.78, with an R2 value of 0.99 upon regression analysis. The method's high accuracy, repeatability and reproducibility were validated through comparisons of pH values obtained using different matrices with those measured using glass electrodes/pH meters. Several Lactiplantibacillus plantarum strains with excellent acid-producing properties were identified through this method. Specifically, the growth of L20, L2 and L6 in MRS medium with a glucose concentration of 200 g/L for 24 h led to a pH decrease of 1.00 unit, while the growth of L20 and L21 in MRS with an ethanol concentration of 12 % (v/v) for 24 h resulted in a similar pH decrease. Strains L12, L14, and L18 could lower the pH of banana and lychee juices by more than 0.30 units at both 25 and 36 degrees C. These results highlight the effectiveness of the method for rapidly screening LAB acidifying activity.

采用6周龄健康C57BL/6小鼠研究广西巴马长寿人群膳食中膳食纤维的抗氧化效果.选取香蕉、脐橙、南瓜苗、红薯叶、空心菜、苦荬菜和茶树菇7种具有代表性的广西巴马长寿人群食物制备膳食纤维,设计了膳食纤维单一组和复合组共10种喂食方式,并使用这10种配方喂养小鼠,连续4周.试验结束后对试验小鼠血清及肝脏组织中脂过氧化产物丙二醛(malondialdehyde,MDA)、脂褐素(lipofuscin,LIP)含量,超氧化物歧化酶(superoxide dismutase,SOD)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)活力以及总抗氧化力(Total antioxidant capacity,T-AOC)进行测定.通过对比试验前后体重发现,除苦荬菜膳食纤维外,单一膳食纤维的添加组均对小鼠的体重增长无显著影响,在一定范围内,复合膳食纤维组添加量越大越能减缓小鼠体重的增长速率;其中7.5％和15％复合膳食纤维添加组小鼠心脏系数分别提高了7.22％(P<0.05)和6.92％(P<0.05),南瓜苗膳食纤维分离物和30％复合膳食纤维分离物组分别将小鼠脾脏系数提高了10.00％和15.00％.各组膳食纤维分离物添加组可以有效降低小鼠血清和肝脏中MDA和脂褐素Lip的水平,同时提高小鼠血清和肝脏中SOD、GSH-Px活力以及T-AOC水平.综合分析,在小鼠饮食中添加复合膳食纤维,其抗氧化应激作用更强,抗氧化效果更好.

为了检验巴马长寿特征饮食模式的抗衰老效果,本实验采用3月龄年轻小鼠和15月龄自然衰老小鼠为研究对象,依据团队前期研究结果,选取巴马长寿区饮食的特征营养素(膳食纤维、VA、VC、VE、β-胡萝卜素、大豆异黄酮、番茄红素、铁、锰、钴、硒元素)为调控因子,并加入益生菌,进一步优化出两种巴马长寿特征饮食模式(优食Ⅰ和优食Ⅱ).以巴马长寿特征饮食模式喂养小鼠,连续8周.采用Morris水迷宫实验检验小鼠的学习记忆能力,并对脑组织超氧化物歧化酶活力、谷胱甘肽过氧化物酶活力与丙二醛含量进行测定,最后采用苏木精-伊红染色观察脑组织海马区特征.结果 表明,与衰老对照组相比,衰老优食Ⅰ、Ⅱ组逃避潜伏期显著缩短(P＜0.05),衰老优食Ⅱ组雄鼠目标象限停留时间显著延长(P＜0.05);与年轻对照组相比,年轻优食Ⅰ组雌鼠穿越平台次数显著提高(P＜ 0.05),年轻优食Ⅰ、Ⅱ组雄鼠目标象限路程显著延长(P＜ 0.05).与对照组相比,年轻优食Ⅰ组与衰老优食Ⅰ、Ⅱ组脑组织超氧化物歧化酶活力与谷胱甘肽过氧化物酶活力均显著提高(P＜0.05);衰老优食Ⅰ、Ⅱ组丙二醛含量均显著降低(P＜0.05).与衰老对照组相比,衰老优食Ⅰ、Ⅱ组小鼠海马区神经元细胞变性、坏死和凋亡的现象得到有效缓解.结论:这两种优化的巴马长寿特征饮食模式均能够有效增强年轻小鼠与自然衰老小鼠学习记忆能力并起到一定的抗衰老效果,尤其在自然衰老组小鼠中表现明显,其中优食Ⅰ效果更佳.这提示两种巴马长寿特征饮食模式在健康长寿指导方面效果明显,也为其进一步研究提供良好的参考.

该研究以鲜切胡萝卜为对象,采用低温结合气调包装对鲜切胡萝卜进行处理,研究不同保鲜方式对鲜切胡萝卜品质的影响.鲜切胡萝卜经气调(气体组成分别为5％O2+5％CO2+90％N2、5％O2+10％CO2+85％N2、10％O2+5％CO2+85％N2)包装后,(4±1)℃下在保鲜盒中贮藏,每3 d测定感官品质、失重率、可溶性固形物含量、抗坏血酸含量、胡萝卜素含量、菌落总数、丙二醛(malondialdehyde,MDA)含量和以及超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)活性等指标.结果 表明,低温结合5％O2+10％CO2+85％N2气调包装处理组有效地保持了鲜切胡萝卜的品质,减少了水分的流失,延缓了营养物质可溶性固形物、胡萝卜素以及抗坏血酸含量的下降,抑制了MDA含量的增加,提高了抗氧化酶活性,同时延缓了菌落总数的增加.在贮藏15 d后,仍有商品价值和食用价值.结果表明,低温结合5％O2+10％CO2+85％N2气调包装处理可以维持鲜切胡萝卜贮藏品质并延缓采后衰老过程.

With the increase in demand of fruit wine year by year, it is necessary to develop novel fruit wine with high functional activities. Prunus salicina Lindl. (named as Niuxin plum) is a remarkable material for brewing fruit wine owing to its suitable sugar-acid ratio, characteristic aroma and bioactive compounds. This study intends to modify the fermentation technology, identify and quantify nutritional compositions and volatile profiles, as well as bioactive substances in Niuxin plum wine, as well as evaluate the antioxidant and hypoglycemic activities in vitro of major bioactive components from Niuxin plum wine. According to single-factor and orthogonal tests, the optimal fermentation conditions of 13.1% vol Niuxin plum wine should be Saccharomyces cerevisiae Lalvin EC1118 at 0.1% and a fermentation temperature of 20°C for 7 days. A total of 17 amino acids, 9 mineral elements, 4 vitamins, and 55 aromatic components were detected in plum wine. Polysaccharides from Niuxin plum wine (named as NPWPs) served as the major bioactive components. The NPWP with a molecular weight over 1,000 kDa (NPWP-10) demonstrated extraordinary DPPH free radical scavenging capacity and α-glucosidase inhibitory activity among all NPWPs having different molecular weight. Moreover, the structural characterization of NPWP-10 was also analyzed by high performance liquid chromatography (HPLC), fourier-transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra studies. NPWP-10 was composed of mannose, rhamnose, arabinose, galactose and galacturonic acid with molar ratios of 2.570:1.775:1.045:1.037:1. NPWP-10 contained α-configuration as the main component and β-configuration as the auxiliary component. This study highlights NPWP-10 is an importantly biological polysaccharide from Niuxin plum wine, as well as provides a scientific basis for developing the plum wine industry.

为提高新筛选的罗伊氏乳杆菌LTR1318冷冻干燥过程中的抗冻性能,通过单因素试验先筛选出影响乳酸菌冻干存活率的4个主要因素:脱脂乳、谷氨酸、低聚果糖和山梨糖醇.再利用Box-Behnken试验设计不同保护剂组合下的菌株冻干存活率为训练集和测试集,构建径向基函数人工神经网络模型,模型拟合度可达0.9844.结合遗传算法对神经网络的拟合结果进行50次迭代寻优后,得到的最佳保护剂配方为脱脂乳10.90％、谷氨酸1.20％、低聚果糖1.30％和山梨糖醇0.80％.验证此条件下的冻干存活率为(95.74±5.07)％.经过人工神经网络结合遗传算法优化保护剂组合的策略,菌株在冻干过程中的乳酸脱氢酶和β-半乳糖苷酶的酶活力分别提高了53.19％和3.53倍,是正常培养条件下酶活力的78.25％和86.43％.此外,冷休克蛋白基因的相对表达量小幅上调8.29％.通过采取上述策略,本研究探索出一种新型益生菌的冻干工艺,为乳酸菌冻干制剂的制备和真空冷冻干燥技术的进一步应用提供参考和指导.

为快速、准确地对益生菌发酵乳中的干酪乳杆菌及罗伊氏乳杆菌进行定性、定量检测,通过设计干酪乳杆菌及罗伊氏乳杆菌种属特异性引物,建立了双重实时荧光定量聚合酶链式反应(polymerase chain reaction,PCR)检测方法.结果表明,所建标准曲线方程线性关系良好,相关系数R2均达到0.99以上.对市售产品随机抽样检测发现:样品1、样品2未添加干酪乳杆菌及罗伊氏乳杆菌.样品3中检出干酪乳杆菌(1.39±0.25)×109 copies/mL,未检出罗伊氏乳杆菌.自制益生菌发酵乳检出干酪乳杆菌(3.7±0.35)×109 copies/mL、罗伊氏乳杆菌(4.8±0.26)×109 copies/mL,检测结果均与所知的益生菌种类及数量信息相符.结果表明,上述建立的实时荧光定量PCR方法能够同时对益生菌发酵乳中的干酪乳杆菌及罗伊氏乳杆菌进行快速、准确地定性、定量检测,克服了平板培养法和流式细胞术的局限,具有一定的优势和应用前景.

目的 优化火麻膳食纤维的提取工艺,并探索其益生特性.方法 以广西巴马特色食品—火麻为原料,以火麻膳食纤维提取率为指标,采用酶-碱法探索料液比、蛋白酶添加量、碱解时间、碱解温度,碱解pH对火麻膳食纤维提取率的影响,在此基础上进行响应面优化实验,再进一步对其有关特性进行研究.结果 在料液比1:10(g:mL),蛋白酶添加量为2.90％,碱解时间79 min,碱解温度58℃,碱解pH=10的条件下,火麻的总膳食纤维(total dietary fiber,TDF)的提取率达到73.98％.此时,火麻的可溶性膳食纤维(soluble dietary fiber,SDF)持水力、膨胀率、持油力、二苯代苦味酰基自由基(1,1-diphenyl-2-picrylhydrazyl radical,DPPH)自由基清除率、羟基自由基清除率分别为(2.30±0.22)g/g、(2.26±0.04)mL/g、(4.04±0.20)g/g、(54.29±4.80)％、(34.69±4.65)％.火麻的不溶性膳食纤维(insoluble dietary fiber,IDF)持水力、膨胀率、持油力、DPPH自由基清除率、羟基自由基清除率分别为(1.89±0.01)g/g、(1.17±0.01)mL/g、(4.12±0.24)g/g、(97.25±2.13)％、(96.94±3.75)％.结论 酶-碱法提取的火麻膳食纤维具有良好的持水力及膨胀率,较高的持油力及抗氧化活性,并富含多种多糖及单糖物质.

目的 探索广西巴马长寿人群饮食中代表性膳食纤维的作用.方法 选取广西巴马长寿人群膳食中 7种代表性果蔬为原料, 采用水提醇沉工艺对其进行膳食纤维的提取, 获得其中的水溶性膳食纤维(soluble dietary fiber, SDF)和水不溶性膳食纤维(insoluble dietary fiber, IDF)并对其组成成分、吸附能力、抗氧化效果等方面进行比较.结果 7种SDF含量、多糖含量、果胶含量、半纤维素含量最高分别是脐橙、南瓜苗、红薯叶、脐橙, 分别为67.28%、63.52%、70.46 mg/g、94.23 mg/g; 7种IDF纯度、半纤维素含量、纤维素含量、木质素含量最高的分别是茶树菇、香蕉、茶树菇、空心菜, 分别为 70.39%、158.86 mg/g、51.34 mg/g、572.96 mg/g.7种SDF和7种IDF中持水力、膨胀力、持油力最大的分别是茶树菇SDF、脐橙SDF、香蕉SDF, 依次为14.23 g/g、9.29 mL/g、5.18 g/g; 清除DPPH能力最强的是南瓜苗SDF, 清除率为73.34%; NO2-、胆固醇吸附能力最强的分别是脐橙SDF、茶树菇SDF, 依次为17.23、15.99 μmol/mg.结论 广西巴马长寿人群膳食中7种SDF及7种IDF的灰分及蛋白等杂质含量较低, 具有清除胆固醇、NO2-、DPPH的作用.

为了尽可能提高在有限营养组分和培养条件下罗伊氏乳杆菌LTR1318的活菌数,本文利用单因素试验、Plackett-Burman试验和最陡爬坡试验筛选出了限制LTR1318生长的三种关键营养组分,以试验得到的活菌数值作为训练样本对RBF径向基人工神经网络进行训练,并结合遗传算法对三种组分和含量进行优化,再将其用于5L发酵罐,对接种量、温度、初始pH和转速四种条件下的使用效果进行检测.结果 表明,低聚果糖,胰蛋白胨和L-半胱氨酸对LTR1318的活菌数起关键作用,最佳添加量分别为10.16 g/L,12.07 g/L和0.65 g/L.此条件下摇瓶培养的最大活菌数为60.33×109 CFU/mL.另外,5L发酵罐上的最佳工艺条件为:接种量4％,温度37℃,初始pH 7.0,转速100 r/min.综合培养组分优化和发酵条件优化下发酵罐培养的活菌数达到91.33× 109 CFU/mL,比未进行优化时提高了12.69倍.上述结果与目前有关罗伊氏乳杆菌活菌数优化的研究报道对比认为,本成果具有一定的优势,5L发酵罐培养的活菌数也达到国内外先进水平.该成果对这类益生菌菌株的工业化生产和制品后续开发具有一定的指导作用.

[Objective]Ethylene receptor ETR1 and ERS1 genes(MiETR1 and MiERS1)from mango(Mangnifera in-dica L.)were cloned,and bioinformatics analysis was conducted in order to provide theoretical reference for further study of functional mechanism of the ethylene receptors in mango ripening and senescencing.[Method]Using mango fruit as material,full-length cDNA sequences of MiETR1 and MiERS1 by RACE technology was amplified,and the encoded ami-no acid sequences were predicted by bioinformatics method.[Result]The full-length cDNA sequence of cloned gene Mi-ETR1 was 2570 bp,an open reading frame(ORF)of 2220 bp,encoding 739 amino acids. The full-length cDNA sequence of cloned gene MiERS1 was 2171 bp,and it was consisted of an ORF of 1890 bp,encoding 629 amino acids. The Gen-Bank accession numbers for the two were KY002681 and KY002682. Bioinformatic analysis showed that the MiETR1 and MiERS1 proteins were non secreted hydrophobic protein with transmembrane domain,belonging to the ETR1 family member of ethylene receptor with Ser-based,Thr-assisted phosphorylation-modulatory. MiETR1 and MiERS1 proteins contained three typical modules,namely GAF domain,HisKA domain and HATPase_c domain. MiERS1 protein lacked REC domain compared with MiETR1. The amino acid sequences of ETR1 and ERS1 proteins in different species were highly conserved. MiETR1 and MiERS1 had high homologous with the ETR1 and ERS1 proteins of Citrus sinensis and Citrus clementina. However,the two clustered on two different branches,indicating that there was genetic differentiation between the two proteins at certain extents.[Conclusion]Ethylene receptor gene plays a regulatory role in mango fruit maturation and senescence.