Mango is a berry-like stone fruit, which is a transitional fruit. Because it grows in tropical and subtropical regions, it is sensitive to low temperatures. In general, cold injury occurs at about 10°C, while high temperature accelerates rot. Sealing and perishable odors occur. Mango ripening takes place at high temperatures and rainy seasons. Picking at blueness and rapid ripening at room temperature. Therefore, the suitable temperature for storing mango can neither be high nor low, generally, the temperature is preferably 12 to 13° C., and the relative humidity is 85% to 90%. Since ethylene will accelerate the decay of mango ripening, care should be taken when storing and keeping fresh. When using low temperature storage, fresh air in the fruit storage environment should be kept to avoid bad ventilation and adverse effects of ethylene. The use of ethylene absorbers as much as possible in the use of controlled atmosphere storage eliminates the adverse effects of ethylene on the controlled atmosphere storage. The storage life of mango is very short, and the storage and preservation of mango must be started from various aspects to carry out comprehensive preservation.