Study Finds Mangoes Last Significantly Longer When Stored At Precise Temperature

A new study has identified a specific storage temperature that can significantly extend the freshness of mangoes, offering practical insights into how consumers and supply chains can better preserve the popular tropical fruit. Mangoes, widely regarded as the “king of fruits” in India, are highly perishable and typically undergo rapid ripening after harvest, leading to quick spoilage and post-harvest losses.

According to researchers from Hainan University, who published their findings in the journal Tropical Plants, storing mangoes at around 12.22°C (54°F) can substantially slow down the ripening process. The study suggests that this controlled cooler environment helps preserve the fruit’s internal structure while activating its natural antioxidant defence mechanisms, which protect against cellular stress and decay.

The researchers also highlighted that this temperature range helps avoid chilling injury, a condition that can occur when tropical fruits are exposed to excessively low temperatures. Such damage can negatively affect texture, taste, and nutritional quality. By maintaining an optimal balance, mangoes can remain firm, retain moisture, and preserve key nutrients such as vitamin C and antioxidants for a longer period.

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In contrast, mangoes stored at higher temperatures, typically between 26°C and 30°C, were found to ripen much faster. This leads to rapid softening, greater moisture loss, and visible deterioration in quality. The study also noted that mangoes kept in warmer conditions can experience significantly higher weight loss compared to those stored under cooler, controlled environments.

The findings also emphasize practical applications for households and the food supply chain. At home, unripe mangoes should be kept at room temperature to allow natural ripening, while ripe mangoes should be transferred to a refrigerator set to a moderately cool setting rather than freezing temperatures. This balance helps maintain texture and flavour while reducing spoilage risk.

Overall, the study underscores the importance of precise temperature control in reducing food waste and improving post-harvest handling of mangoes. Researchers suggest that adopting the 12°C storage benchmark could enhance global cold-chain practices, extend shelf life, and ensure better nutritional retention, ultimately improving the quality of mangoes reaching consumers.

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