Researchers at Hainan University have made an important discovery about the optimum temperature required for delaying premature ripening of mangoes. A recent study has highlighted that keeping mangoes in temperatures of 12° Celsius can keep them fresh for a period of three weeks while ensuring that their nutrient content, firmness, and antioxidants remain protected. The research suggests that cooling helps in preventing damage and delays the ripening of mangoes, and also stops the fruit from losing its moisture content quickly. The discovery has received interest in fields such as mango storage, mango freshness, mango cold storage, mango shelf life, and antioxidant protection.
Why 12°C is the best temperature for mango storage
Growers and exporters have been having issues keeping the fruit fresh during transportation. Due to the continuous ripening process even after harvesting, the fruit softens fast due to moisture loss and is vulnerable to spoilage.A team of researchers from Hainan University compared two groups of mangoes. The first one was stored in conditions of 12 degrees Celsius, while the second one was stored in an environment of 30 degrees. The experts revealed that the fruits that were kept at lower temperatures ripened much more slowly but had no changes in quality and nutritional value.In the study entitled “Low temperature mitigates mango quality deterioration by improving antioxidant ability and gene expression levels”, it was found that mangoes in conditions of 12 degrees lost only four per cent of their weight. On the other hand, those stored in conditions of 30 degrees lost over 17 per cent of their weight. Moreover, it was revealed that such storage conditions protected the cell wall and starches of the fruit.
How cooler temperatures protect mango quality
One of the most important results was obtained in connection with the fruit’s innate antioxidant system. It has been discovered that keeping mangoes at 12°C decreases oxidative stress, which happens to be one of the primary causes of fruit degradation after being harvested.Scientists have reported elevated amounts of vitamin C, phenolics, and flavonoids in mangoes stored under cool conditions, as well as prolonged effectiveness of protective enzymes. The expression of some genes, such as MiAPX1 and MiSOD1, responsible for protecting plant cells from oxidative stress, increases.According to researchers, high temperatures promote respiration processes and fruit ripening. In hot climates, mangoes tend to be transferred at temperatures ranging from 26°С to 30°С. Cooling down mangoes to 12°С reduces their metabolism, while avoiding possible chilling injury.It is especially important in the case of mangoes, since they are very vulnerable to low temperatures. At temperatures below the required norm, mangoes may sustain bruises, changes in colour, and taste.
What the discovery means for Mango growers and consumers
The results might prove to have an effect on the exportation and production of mangoes around the world. The ability to ship mangoes over larger distances while retaining their freshness and minimising wastage could revolutionise the industry.According to the scientists, it can be said that keeping the temperature at a point close to 12°C when storing mangoes might be effective, as “it means that mangoes can be harvested earlier, shipped for further distances, and ripened closer to the markets while minimising spoilage.”From the consumer’s perspective, the study provides insight into how to store and consume mangoes. Although household refrigerators maintain a lower temperature than 12°C, it is recommended not to chill mangoes excessively until they are allowed to ripen properly.The rising popularity of tropical fruits globally makes the discovery potentially significant in terms of food conservation and preservation.
