Abstract: To study the effect of electron beam irradiation on nutrition ingredient and appearance quality of mango,and screen the suitable irradiation dose for mango preservation,mango samples were irradiated by electron beam with different irradiation doses(0.5,1.0,1.5 and 2.0 kGy). The incidence rate,weight loss,and nutrition parameters were evaluated during storage at room temperature. The results showed that there were no significant differences on the hardness,soluble solid,ascorbic acid,total acid and reducing sugar contents of mango among irradiation groups during storage,compared with the control group. However,the appearance quality,browning and rotting rate,weight loss and color difference of mango varied with irradiation doses. Irradiation by 0.5 and 1.0 kGy could improve the appearance quality,reduce the rotting rate and weight loss,inhibit the after-ripening,and keep the color and brightness. Irradiation at the doses of 1.5 and 2.0 kGy accelerated the browning and rotting of mango,lower the appearance quality,especially irradiated by 2.0 kGy. In conclusion,the optimal irradiation dose for mango preservation by electron beam was 0.5~1.0 kGy.