Mangoes are among the world's most popular tropical fruits, valued for their sweet flavor and rich nutritional content. But once harvested, mangoes continue to ripen quickly, making them highly vulnerable to softening, moisture loss, and spoilage during storage and transport.
Now, researchers from Hainan University have uncovered why storing mangoes at 12°C (54°F) dramatically extends freshness without causing cold damage. Their study, published in Tropical Plants, found that the cooler temperature slows ripening, preserves fruit structure, and activates the mango's natural antioxidant defenses.
The findings could help improve cold-chain transportation for tropical fruits while reducing waste and extending shelf life.
How Temperature Changes Mango Ripening
In many tropical regions, mangoes are commonly transported at temperatures between 26°C (79°F) and 30°C (86°F). While convenient, these warmer conditions speed up respiration and ripening, causing fruit to soften and deteriorate more rapidly.
