Ozonated Water Treatment Doubles Mango Shelf Life, Study Finds
Researchers at Edith Cowan University have developed an effective method to preserve mango freshness without compromising their taste. A study published in Plant Growth Regulation revealed that pre-treating the fruits with ozonated water before cold storage significantly extends their shelf life and minimizes the risk of chilling injury.
Mangoes are highly perishable, with about 20% of the harvest in Australia lost annually due to rapid spoilage and transportation limitations. Traditionally, mangoes are stored at around 13°C, but prolonged exposure to lower temperatures causes what is known as chilling injury.
Dr. Mekhala Vithana`s team found that a ten-minute immersion of mangoes in ozonated water before storage at 5°C reduces chilling injury symptoms by 40%, extending the shelf life up to 28 days. This treatment is safe, environmentally friendly, and can be implemented directly at the harvest site.
The researchers plan to test this technique on other mango varieties to further reduce crop losses and ensure the fruit remains sweet and juicy longer, from the farm to the consumer`s refrigerator.
It is also worth noting that previous studies have shown significant cardiovascular benefits from regular mango consumption. For instance, daily intake of 330 grams of Ataulfo mango pulp for two weeks led to a reduction in systolic and mean arterial blood pressure, as well as total cholesterol levels.
