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

位于泰国北部彭世洛府的那黎宣大学的研究人员，日前研发出了一种可以降低感染某些癌症风险的新芒果。

Faculty¹ 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.

农业、自然资源与环境学院讲师Peerasak Chaiprasart教授介绍称，改良后的Mahachanok芒果的抗氧化花青素和类胡萝卜素的含量有了实质性的提高。

Carotenoid, found in yellow, orange and red fruits and vegetables, strengthens the immune system and reduces the risk of various cancers, heart disease, cataracts² and age-related macular degeneration in the retina of the eye.

在黄色、橙色和红色的水果及蔬菜中发现的类胡萝卜素，能够增强免疫系统，降低患各种癌症、心脏病、白内障和视网膜黄斑变性的风险。

Anthocyanin, which yields red, purple and blue pigments³, slows cell degeneration and reduces the risk of heart disease and stroke and kills pathogenic micro-organisms in the gastrointestinal system.

花青素，则可以产生红色、紫色和蓝色色素，能够减缓细胞变性、降低心脏病和中风的风险，并杀死胃肠道系统的致病微生物。

Dr Peerasak said the Mahachanok mango (Mangifera indica) - a hybrid⁴ of Thai Nang Klang Wan⁵ mangoes and Australian Sunset mangoes - had red-purple or yellow-red skin when ripe.

Peerasak博士表示，Mahachanok芒果是由泰国Nang Klang Wan芒果和澳大利亚日落芒果杂交而成的，成熟之后其外表呈红紫色或黄红色。

The researchers found that introducing methyl jasmonate to pre-harvest mangoes boosted their levels of Vitamin C, glucose⁶, fructose, sucrose and carotenoid.

研究人员发现，在芒果收获前注入茉莉酸甲酯，可以提高维生素C、葡萄糖、果糖、蔗糖和类胡萝卜素的含量。

Methyl jasmonate plus ethephon, both of which are safe and leave no residue⁷, increased the carotenoid level by 50 per cent.

茉莉酸甲酯和乙烯利都安全无残留，这两种物质可将类胡萝卜素的含量提高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博士称，该大学将继续研究这个项目，并希望农民们能够培育出Mahachanok芒果，甚至在非常规生产季节（4～6月）也能培育该品种，并生产出有更高需求的、拥有美丽红色和健康的水果。