Study finds 54°F storage temperature extends mango freshness
The Story
Researchers from Hainan University found that storing mangoes at 12°C (54°F) dramatically extends freshness without causing cold damage. The cooler temperature slows ripening, preserves fruit structure, and activates the mango’s natural antioxidant defenses. The study, published in Tropical Plants, compared mangoes stored at 12°C with fruit stored at 30°C over a 24-day period.
Key Facts
- Mangoes stored at 30°C lost more than 17% of their weight, while fruit at 12°C lost less than 4%.
- Fruit kept at 12°C retained intact cell walls and starch granules even after 24 days.
- Warmer fruit showed rapid yellowing, sugar level spikes, and faster acidity loss.
- Cooler storage reduced buildup of malondialdehyde (MDA) and reactive oxygen species.
- Antioxidant enzymes (APX, SOD, PAL, POD) remained more active at 12°C.
- Gene analysis showed increased activity in antioxidant-related genes MiAPX1, MiAPX2, MiSOD1, and MiSOD2.
- The research was funded by Hainan Province Agricultural Reclamation Team Joint Innovation Project, National Key Research and Development Program, and Hainan University Mango Industry Technology System Construction Project.
Conflicting Reports
No conflicting reports identified in the source article.
Still Unclear
No open questions identified in the source article.
Misconceptions
No widespread misconceptions addressed in the source article.
Key Figures
- Jinhe Li – researcher listed in journal reference
- Yuanhui Gao – researcher listed in journal reference
- Xin Wang – researcher listed in journal reference
- Shaobin Zeng – researcher listed in journal reference
- Dexin Ma – researcher listed in journal reference
- Yan Gong – researcher listed in journal reference
- Yuanzhi Shao – researcher listed in journal reference
- Wen Li – researcher listed in journal reference
- Hainan University – institution of the researchers
Sources
- https://www.sciencedaily.com/releases/2026/05/260522023136.htm — Primary Source
