Researchers at Nare-suan University in Phitsanulok, northern Thailand, have developed a mango that can reduce the risk of contracting some cancers.

位于泰國北部彭世洛府的那黎宣大學的研究人員，日前研發出了一種可以降低感染某些癌癥風險的新芒果。

Faculty of Agriculture, Natural Resources and Environment lecturer Asst Prof Dr Peerasak Chaiprasart explained that the improved Mahachanok mango is enhanced with anti-oxidants anthocyanin and carotenoid.

農業、自然資源與環境學院講師Peerasak Chaiprasart教授介紹稱，改良后的Mahachanok芒果的抗氧化花青素和類胡蘿卜素的含量有了實質性的提高。

Carotenoid, found in yellow, orange and red fruits and vegetables, strengthens the immune system and reduces the risk of various cancers, heart disease, cataracts and age-related macular degeneration in the retina of the eye.

在黃色、橙色和紅色的水果及蔬菜中發現的類胡蘿卜素，能夠增強免疫系統，降低患各種癌癥、心臟病、白內障和視網膜黃斑變性的風險。

Anthocyanin, which yields red, purple and blue pigments, slows cell degeneration and reduces the risk of heart disease and stroke and kills pathogenic micro-organisms in the gastrointestinal system.

花青素，則可以產生紅色、紫色和藍色色素，能夠減緩細胞變性、降低心臟病和中風的風險，并殺死胃腸道系統的致病微生物。

Dr Peerasak said the Mahachanok mango (Mangifera indica) - a hybrid of Thai Nang Klang Wan mangoes and Australian Sunset mangoes - had red-purple or yellow-red skin when ripe.

Peerasak博士表示，Mahachanok芒果是由泰國Nang Klang Wan芒果和澳大利亞日落芒果雜交而成的，成熟之后其外表呈紅紫色或黃紅色。

The researchers found that introducing methyl jasmonate to pre-harvest mangoes boosted their levels of Vitamin C, glucose, fructose, sucrose and carotenoid.

研究人員發現，在芒果收獲前注入茉莉酸甲酯，可以提高維生素C、葡萄糖、果糖、蔗糖和類胡蘿卜素的含量。

Methyl jasmonate plus ethephon, both of which are safe and leave no residue, increased the carotenoid level by 50 per cent.

茉莉酸甲酯和乙烯利都安全無殘留，這兩種物質可將類胡蘿卜素的含量提高50%。

Dr Peerasak said the university would continue working on the project and expected that farmers would be able to cultivate Mahachanok mangoes even beyond the usual April-June growing season, and produce beautiful red and healthy fruit that's in high demand.

Peerasak博士稱，該大學將繼續研究這個項目，并希望農民們能夠培育出Mahachanok芒果，甚至在非常規生產季節（4～6月）也能培育該品種，并生產出有更高需求的、擁有美麗紅色和健康的水果。

Researchers at Nare-suan University in Phitsanulok, northern Thailand, have developed a mango that can reduce the risk of contracting some cancers.

位于泰國北部彭世洛府的那黎宣大學的研究人員，日前研發出了一種可以降低感染某些癌癥風險的新芒果。

Faculty of Agriculture, Natural Resources and Environment lecturer Asst Prof Dr Peerasak Chaiprasart explained that the improved Mahachanok mango is enhanced with anti-oxidants anthocyanin and carotenoid.

農業、自然資源與環境學院講師Peerasak Chaiprasart教授介紹稱，改良后的Mahachanok芒果的抗氧化花青素和類胡蘿卜素的含量有了實質性的提高。

Carotenoid, found in yellow, orange and red fruits and vegetables, strengthens the immune system and reduces the risk of various cancers, heart disease, cataracts and age-related macular degeneration in the retina of the eye.

在黃色、橙色和紅色的水果及蔬菜中發現的類胡蘿卜素，能夠增強免疫系統，降低患各種癌癥、心臟病、白內障和視網膜黃斑變性的風險。

Anthocyanin, which yields red, purple and blue pigments, slows cell degeneration and reduces the risk of heart disease and stroke and kills pathogenic micro-organisms in the gastrointestinal system.

花青素，則可以產生紅色、紫色和藍色色素，能夠減緩細胞變性、降低心臟病和中風的風險，并殺死胃腸道系統的致病微生物。

Dr Peerasak said the Mahachanok mango (Mangifera indica) - a hybrid of Thai Nang Klang Wan mangoes and Australian Sunset mangoes - had red-purple or yellow-red skin when ripe.

Peerasak博士表示，Mahachanok芒果是由泰國Nang Klang Wan芒果和澳大利亞日落芒果雜交而成的，成熟之后其外表呈紅紫色或黃紅色。

The researchers found that introducing methyl jasmonate to pre-harvest mangoes boosted their levels of Vitamin C, glucose, fructose, sucrose and carotenoid.

研究人員發現，在芒果收獲前注入茉莉酸甲酯，可以提高維生素C、葡萄糖、果糖、蔗糖和類胡蘿卜素的含量。

Methyl jasmonate plus ethephon, both of which are safe and leave no residue, increased the carotenoid level by 50 per cent.

茉莉酸甲酯和乙烯利都安全無殘留，這兩種物質可將類胡蘿卜素的含量提高50%。

Dr Peerasak said the university would continue working on the project and expected that farmers would be able to cultivate Mahachanok mangoes even beyond the usual April-June growing season, and produce beautiful red and healthy fruit that's in high demand.

Peerasak博士稱，該大學將繼續研究這個項目，并希望農民們能夠培育出Mahachanok芒果，甚至在非常規生產季節（4～6月）也能培育該品種，并生產出有更高需求的、擁有美麗紅色和健康的水果。