Abstract: “Tainong”mango( Mangifera indica L.cv.Tainong) fruits were used to assay the effects of salicylic acid( SA) on fruit quality and metabolism of reactive oxygen during storage. The results showed that 2 mmol/L SA treatment delayed the fruit softening,decreased the loss of titratable acidity and vitamin C,and prevented the consumption and conversion of soluble sugars in mango fruits during storage. In addition,SA treatment markedly inhibited the rising of superoxide radical( O-2·) and the accumulation of malondialdehyde( MDA),but significantly enhanced the antioxidant enzyme activities and prohibited the oxidative damage on mango fruits,which facilitated to delay the senescence of mango fruit during storage.These results indicated that postharvest treatment of mango with SA had a better preservation effect and had a better application value.