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。

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.
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, cataracts 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 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，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 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, glucose, 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 residue, 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。