Researchers from Edith Cowan University (ECU) have developed a method to significantly extend the storage life of mangoes, reducing food waste and benefiting growers and consumers alike. The study, led by Dr. Mekhala Vithana, found that dipping mangoes in ozonated water before cold storage can prolong their freshness by up to two weeks while minimizing chilling injury. The findings were published in the journal Plant Growth Regulation.
The study focused on Kensington Pride mangoes, Australia’s most widely produced variety. Traditionally, these mangoes are stored at 13 degrees Celsius for up to 14 days to avoid chilling injury—a condition that damages the fruit when stored at lower temperatures. By treating the mangoes with ozonated water for 10 minutes before storing them at 5 degrees Celsius, researchers achieved a storage life of 28 days with 40% less chilling injury compared to untreated fruit.
Dr. Vithana emphasized the importance of this breakthrough: “Extending the storage life of mangoes reduces food loss and offers a longer market window for growers and traders.” The method is eco-friendly, cost-effective, and safe for workers, as ozone breaks down quickly into oxygen.
With global mango consumption rising, post-harvest losses have become a significant issue. In Australia, about 20% of mango production is lost, contributing to nearly half of the country’s total food waste from horticultural produce. The new ozonation technology could help mitigate these losses by improving the fruit’s tolerance to cold storage.
The ECU team plans to explore the effectiveness of aqueous ozonation on other mango varieties and optimize the process for commercial use. This could further enhance the technology’s impact on reducing food waste worldwide.
This innovative approach not only promises to keep mangoes fresher for longer but also supports sustainable practices in the fruit supply chain.
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