The limited cold tolerance of the Jin Huang mango represents a significant impediment to its potential for international trade. Therefore, this study evaluated the quality index changes of green maturity Jin Huang mangoes with different post-ripening treatments and then when stored at different storage periods (7, 14, 21, and 28) at 4 °C followed by 6 days at 20 °C. This study showed that the mangoes treated with 500 ppm ethylene were slow to ripen during 4 °C storage, which could be sustainable even under 20 °C storage. In addition, the control (CK) group failed to mature or ripen unevenly after storage at 4 °C. Moreover, the T3 group (ethylene ripening for 1 day and post-ripening at 20 °C for 1 day) minimized the occurrence of CI during storage compared to the CK group while contributing to a 30% decrease in anthracnose incidence and a decrease in firmness and titratable acid (TA), while total soluble solids (TSS) notably increased, yet the ascorbic acid content in this group was lower. Hence, the treatment conditions of Jin Huang mango using T3 helped extend its shelf-life at 20 °C, stocking and minimizing CI and anthracnose, thereby maintaining a certain quality.

Winged beans accumulate abundant field heat following harvest, and their shelf life is shortened if precooling is not performed promptly. In the present study, top-suction forced-air precooling (FC) was employed to rapidly remove field heat from pods, and its effects on winged bean pod storage quality and shelf life were assessed. After postharvest FC to remove field heat from winged bean pods, the mean 1/2 precooling time was 5.8 min and 7/8 precooling time was 14.7 min, which was 9.6 times and 11.7 times faster than room cooling (RC), respectively. Moreover, after FC was applied to remove field heat, the weight loss rate at 7/8 precooling time was 0.92%, significantly lower than that after RC was applied (1.98%). FC could delay decay, and the decay rate was only 18% on day 14 storage, which was lower than 52% of RC. During 12 °C and 85% relative humidity (RH) storage, the shelf life of winged bean pods in the FC group was 14.8 days, which was significantly longer than that of the pods in the RC group (10.6 days). In conclusion, FC is an effective precooling method to rapidly remove field heat postharvest and maintain the storage quality of winged beans.